The ripasso method consists in ‘passing’ Valpolicella wine over the pomace of Amarone, triggering a second fermentation, giving the wine extra body and depth. The wine is then aged in steel vats for 4 months, in Slavonian oak barrels for 11 months, and in the bottle for another 2 months.
This wine has a deep ruby red colour, with aromas of sweet and pulpy red fruit and spices, followed by hints of medicinal herbs. It is a full-bodied and gratifying wine, with a good structure and a lengthy, lingering finish.
Ideal with stews and braised meats with polenta, fillet steak in pastry, quail, seared strips of beef with mushrooms, lamb ribs and medium-mature cheeses. Serve at 16°C and open an hour before drinking.
70% Corvina Veronese 30% Rondinella
This wine has a deep ruby red colour, with aromas of sweet and pulpy red fruit and spices, followed by hints of medicinal herbs. It is a full-bodied and gratifying wine, with a good structure and a lengthy, lingering finish.
Ideal with stews and braised meats with polenta, fillet steak in pastry, quail, seared strips of beef with mushrooms, lamb ribs and medium-mature cheeses. Serve at 16°C and open an hour before drinking.
70% Corvina Veronese 30% Rondinella