Ripasso

It begins with an initial fermentation from fresh grapes at a controlled temperature, the wine of which will be left to rest until winter, and then will be subsequently decanted "Ripassato" on the fermented marcs of Amarone where it will remain for a few days embellishing itself thanks to the extraction of residual substances present in the skins. The wine thus obtained will then be partially aged in oak barrels.

Fruity and spicy nose with a touch of dark chocolate on the finish. Round tannins in the mouth that well balance the acidity.