Importer Notes:  A unique re-fermentation on Recioto skins makes for a distinctly pronounced ripasso.   

Grapes:  65% Corvina – 15% Corvinone – 10% Rondinella – 10% Other Indigenous

Farming:  Sustainable

Vineyard:  Hills of Negrar in Valpolicella Classico.

Vine Age:  15-20 years

Altitude:  230-450 MASL

Soil:  Clay with limestone.

Winemaking:  Manual harvest in October, 12 day maceration.  Aged 3 months then refermented on Recioto skins for 2 weeks.  Aged in Slavonian oak for one year.

Tasting Notes:  Ripe fruits and spice, velvety and plush.

Pairings:  BBQ meats

Critical Acclaim:  JS | 93