WINE TYPE: Red
For the Valpolicella Ripasso Falezze the best bunches obtained from the harvest at the end of September are placed in boxes and remain in the fruit room for a month and a half. The grapes, slightly dried, are vinified for the first time after St. Martin's Day, November 11th, obtaining a Valpolicella Superiore destined for a second fermentation on the Amarone skins. This is how a Valpolicella Ripasso is born with a ruby red color with garnet and orange reflections.
Under the law of Singapore, intoxicating liquor must not be sold or supplied to a minor in the course of business.
