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Producing a Ripasso in the traditional way requires a first fermentation of dried Amarone grapes and then a second fermentation of a young Valpolicella on the skins of Amarone grapes. The Ripasso is aged for 10 months in oak barrels for 80% and for 20% in stainless steel tanks before being bottled.
On the nose, notes of cherries and red fruits, mineral and slightly spicy. A wine of great complexity, perfectly balanced, with smooth tannins.
Serve between 16 and 18 degrees with grilled meats and cheese.