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Varietal: 75% Corvina, 20% Rondinella, 5% Molinara

Elevation:

Practice:

Dry Extract: 30.6 g/L

Appellation: Veneto, Italy

Production:

Alcohol: 13.5%

Acidity: 5 g/L

Residual Sugar: 7 g/L

pH Level:

Tasting Notes:

Although Ripasso is not quite as powerful as Amarone, it possesses many of the same qualities. Referred to by many as a “baby Amarone,” it is suitable for more frequent consumption. Full-bodied with ripe fruit aromas and flavors. It is smooth and elegant with a persistent, warm, finish.

Aging:

2 months in French oak, followed by 10 months in Slavonian oak. Bottled and cellared for 6 months.

Winemaking:

Fruit is immediately soft-pressed and underwent initial fermentation in temperature-controlled stainless-steel tanks. In January, after the Amarone was produced, the fresh wine was “re-passed” over the pomace to initiate a second fermentation that lasts for 15-18 days.

Food Pairing:

Fully flavored risottos made with sausage, mushrooms.

Accolades: