This has an amarone feel to it, at least on the nose, with spicy dried berries and that signature, heady feel. The full body, though, offers fresher currants and berries and a long finish, well supported by medium-grain tannins. Delicious. The real deal for ripasso. Drink now.
Product Description:
"The grapes for the production of our Valpolicella Ripasso Classico Superiore are harvested and selected in the first and second week of October. Immediately pressed, they are placed in special steel fermenters where, after about 24 hours, fermentation starts spontaneously with indigenous yeasts. They remain in contact with their skins for about 15 days and pumping over is done daily. Once fermentation is complete, the wine is taken to a steel tank where it remains for 6 months. In April, once the Amarones have been drawn off, the Valpolicella Classico is put in contact with the Amarone skins where a second fermentation begins that lasts for about 15 days. During these days, numerous pumping overs and submersion of the skins are done. Once fermentation is complete, the Ripasso obtained is placed in a steel tank to decant from the coarser lees. After 10 days, it is racked and taken to wood where it completes fermentation and maturation." Winery
