Ripasso is a full-bodied, structured, enveloping and persistent wine with a deep garnet red color. 
 It comes from the grapes: Corvina, Corvinone, Rondinella, Oseleta and Negrara. 
 Valpolicella Classico grapes are given a month of drying to give the wine more structure and taste. The ripasso technique consists of going over the Valpolicella Classico on the pomace of Recioto / Amarone so that it can carry out a second fermentation and thus become more full, fragrant and full-bodied. 
 On the nose, the scent is typical (old-fashioned) with fine spiciness and with clear references to the fruity. 
 In the mouth the taste is rightly acid but not savory, dry and yielding in the medium palate. Very persistent. 
 It goes well with savory first courses, grilled meats, roasts and game. We recommend serving at a temperature between 16 and 18 ° C 
 Alcoholic strength: 14% Vol.