Goes well with heavy main dishes, roasts, grilled red meat, medium-ripe cheeses.

The grapes are hand-picked at the end of September-beginning of October and transported to the winery in small boxes. The grapes are then gently pressed. The pressing process is carried out by gravity. The must is stored in small fermentation stainless steel containers, where the must is pumped around and delestaged every day during fermentation. Ripasso is obtained by fermenting the wine for a second time onto the Amarone pomace, which takes place in February of next year. As a result of this second fermentation, the wine has more body, structure, alcohol and bouquet. Barriques made from selected wood, in large wooden barrels and then in the bottles.

Allergy information: Contains sulfites