This Valpolicella Ripasso is a refined blend of 65% Corvina, 30% Corvinone and 5% Rondinella.  The Ripasso production technique is something unique. The Valpolicella Classico is put with the dry skins that are pressed for Amarone. The berries are so rich in sugar and yeasts that a second fermentation starts. After that, the wine ages for 24 months in French oak. That’s the reason why you will find structure and a milder acidity in this wine. It is more rounded and rich in phenolic substances. Red, ripe fruits, balsamic and spicy notes and a clean, soft, fine and well balanced sip for your tongue and soul.