Wine description

The Le Marognole's Valpolicella Ripasso is made with Corvina e Corvinone 60%, Rondinella 30%, Croatina 7%, Molinara 3% grapes, grown in the vineyards in Marano di Valpolicella. Part of the Valpolicella Classico is re-fermented on the Recioto/Amarone grape skins with the ancient “ripasso” method. The result is a wine with increased content of alcohol, deeper color, more body, and tannins are more smooth and elegant. The wine is enriched with new aromas and perfumes. Valpolicella Ripasso can be paired with red meats and ripe cheeses.

Tasting Notes

Red-ruby color; exceptional balance of balsamic perfumes and a mix of matured fruit and spices, with hints of cherry. Tannins are very well balanced, and there is a slight bitterness and a lively acidity which supports the entire structure.

Vinification

Part of the Valpolicella Classico is re-fermented on the Recioto/Amarone grape skins with the ancient “ripasso” method.

Ageing

18 months in French oak barriques and tonneaux, used for the 3rd / 4th time. Refining in bottles for minimum period of 3 months before selling.