Valpolicella Ripasso is a true winemaking gem that embodies an ancient and fascinating winemaking tradition. It's a full-bodied and enveloping red wine, typical of the most prestigious areas of Valpolicella. It's produced using the "ripasso" method, a second fermentation that imparts depth, aromatic intensity, and structural complexity.
 It all begins between late September and early October, when the carefully selected and hand-picked grapes are delicately pressed to produce the base Valpolicella. This young, fresh, and lively wine waits until January or February to undergo its transformation: a second fermentation on the Amarone pomace, still rich in sugars and aromatic compounds. This crucial step enhances the wine's character, giving it greater body, an elegant tannic texture, and a profound aromatic complexity, with notes of ripe fruit, sweet spices, and subtle ethereal nuances.
 After this step, the wine rests in stainless steel tanks, preserving the freshness and integrity of its fruity and floral notes. It then ages for 12 months in large oak barrels, a precious period during which the wine matures slowly.
 The natural porosity of the wood allows for gentle micro-oxygenation, promoting the polymerization and softening of the tannins. The anthocyanins and tannins bind together, stabilizing the color and further enriching the structure. The result is a harmonious, balanced, and persistent wine, reflecting the elegance of tradition and the strength of the terroir. A Ripasso distinguished by its personality, refinement, and exceptional aging potential.