Forget your usual idea of Valpolicella being light and thin...this is a Valpol' on steroids. The Ripasso winemaking method is the equivalent of a month down the weightlifting gym! -----
Typical aromas of Valpolicella; cherry, red berries, a hint of rose pettels, but then the flavour gives so much more generosity and richness. Moving towards black cherry, bramble and rich warming spice. Such an expressive and delicious wine.
Grapes: Corvina Rondinella
A class above 'standard' Valpolicella, this wine is made by the Ripasso (or repassed) method of winemaking. The grape skins that have been used to make Amarone or Recioto wines are taken and added to the Valpolicella. This results in a further period of fermentation giving more alcohol, greater flavour and intensity and richness.