Grape: Corvina, Corvinone, Rondinella, other varieties of the territory

Harvest: mid-October with manual harvesting of the grapes

Drying: the grapes are not dried but vinified fresh

Vinification: soft crushing of destemmed grapes in the months of January and February

Fermentation: at a controlled temperature of 18/20° and second fermentation on the skins of Amarone at 18/20°

Fermentation time: about 30 days

Ageing: 8 months

Alc.volume: 14,5%

Serving temperature: 16°-18° С

Tasting note: Ripasso Classico is an elegant and refined wine, pours a beautiful ruby red. Spicy, with hints of mature cherries and notes of wild berries, it features great personality and complexity. In the palate it is rich and deep, elegant, and refined, still very young but already very well-orchestrated, with the typical notes of cherry and currant that blend well with the complexity of the wine.