Valpolicella Classico Ripasso

• 75% Corvina, 10% Rondinella and 15% Corvinone
• Sourced from the calcareous clay hills of the Villa Mosconi estate in Arbizzano di Negrar
• Harvested during the first part of October
• Fermentation in steel tank for 25-30 days at a controlled temperature with daily punch downs
• The rested wine is poured over the unpressed Amarone pomace (including skins, seeds, etc.) in late January or mid-February, followed by a second maceration and fermentation. To avoid oxidation the Ripasso process is conducted as soon as the Amarone has finished fermentation.
• Decanted and aged 24 months in cask, plus six months in bottle
• 4,400 cases produced annually

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