Valpolicella Superiore Ripasso DOC

WINEMAKING 

The grapes are pressed and destemmed, then macerate d on the skins for 15 days, with remontages and fermentation at contro lled temperature of 24-25° C. Placed in steel tanks until February, the product is then left on the skins of the Amarone where it ferments again , enhancing the structure and aromas of the wine. Later, it is tran sferred to barriques of various capacity and toasting, where it stays for 1 2 months. Aging in bottle for 6 months