Grapes: Grape Corvina 60 ; Grape Rondinella 20 ; Grape Corvinone 15 ; Grape Molinara 5

Tasting Note: Ripasso is the fuller, richer style of Valpolicella: spice and vanilla on top of the familiar bowlful of red cherries.

Vineyard : Grapes were fermented at temperatures between 25°-28°, and macerated for 12 days, with handpressing three times a day. The wine was then kept in stainless steel tanks until February, before being re-macerated with Amarone pomace for 15 days at a temperature of 15°C. At the end of May, it is transferred into barrels and undergoes complete  malolactic fermentation during a 12 month maturation period. It is then refined in bottle for 6 months.

Foodmatching: Well weighted but not too tannic, this wine will partner beautifully with heavier pasta dishes like meat ravioli, or cannelloni with spinach and ricotta.