80% Corvina, 10% Rondinella, 10% Sangiovese
One of Italy's most uniquely delicious wines made by the special ripasso method. One portion of the harvested grapes are set aside to dry for 3-4 months in order to make another wine called Amarone. The remaining portion of grapes is crushed and vinified right away. This traditional Valpolicella wine is then passed over the pomace of the first portion (post-winemaking skins etc) of the Amarone which triggers a second fermentation, adding great depth, concentration and complexity.
The resulting Ripassa is deep ruby-red in color with a complex nose showing some dried fruit and licorice. Excellent body and texture on the palate with a lingering finish. Recommended with grilled meat dishes, such as rabbit.