Producer: Azienda Roverone
Grapes: 70% Corvina, 20% Sangiovese and 10% Rondinella
A process used in producing some Valpolicella wines to give them greater richness and body. After the wine is fermented, it’s placed in casks containing the lees from a prior batch of Recioto or Amarone, a concentrated wine made from dry grapes. This process, which lasts from 2 to 3 weeks, adds color, tannins, and complex flavors.
This is a broad and thick Ripasso with dense chocolate notes followed by prunes, figs and dried fruit. The wine boasts deep extraction with a smooth core of mature cherry fruit. Overall, its tastes ripe and slightly jammy.