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.
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