The grapes for the Valpolicella Ripasso are grown on the steeply terraced hillside vineyards belonging to the co-operative, where soils are chalky and poor. The wine is a blend of two traditional Valpolicella varieties.
Corvina 80%, Rondinella 20%.
On arrival at the winery, the grapes were destemmed and crushed then fermented in temperature controlled stainless steel tanks at 22-28°C. Maceration lasted ten days. Once fermentation was complete, a second fermentation took place on the skins of the Amarone Torre del Falasco in the traditional 'ripasso' method. The wine remained in large oak barrels until bottling.
Aromas of dried cherry and dark plums are followed by hints of mocha and dark chocolate on the nose. A powerful, full-bodied palate opens with a spiced fruit character and supportive tannins. Raisin and candied peel notes come from the 'ripasso' method and are layered with rounded, ripe cherry flavours. The finish is long with added spicy nutmeg notes.