Carefully selected grapes are hand-picked. Vinification continues with a 10 day maceration period with the skins intact. The wine is then racked and left to age in stainless steel and cement vats. In February following the vintage, the fresh pomace left over from the Recioto and Amarone fermentations, is added to the wine prompting an additional fermentation. This increases the alcohol content and adds body and flavor to the wine. The Ŷeǁ ͞RiƉaƐƐŽ͟ ;ƌe-passed) wine is then racked and aged for one year in large oak barrels. After bottling the wine is aged for an additional six months prior to release.
This Ripasso is a red wine from the Valpolicella zone located north of Verona in the Veneto region of Italy.
Intense red garnet color. Rich fruit-laden aromas. Full warm flavors expand in the mouth, marked by a luscious, silky texture.
Winery: Corte Amarno
Vinification of fresh grapes, followed by a 10 days maceration on the skins. Racking, then the wine remain until February in inox and cement tanks. In February of the following year, the wine referments (“Ripasso technique”) on the fresh pomace left over from the just-completed Recioto and Amarone fermentation. Racking and obtaining of the “Ripasso”.
General Aging: At least 24 months
Culinary Recommendation: To be served at 17 - 18 C. Ideal with red meat and aged cheeses. Decanting is recommended.
