Roller crushing and destemming, then fermentation at a temperature between 24 and 28 °C. Long maceration with pumping of the must over the skins several times – to encourage extraction – followed by malolactic fermentation and racking.
The second fermentation (“ripasso”) is triggered off by the Amarone grape pomace; the resulting wine is stored in stainless steel tanks for some months, then aged in 2000-litre oak casks (10%-15% new) for at least one year, followed by stabilization, bottling and cellaring for some months before release.
Valpolicella Ripasso is ideal with hearty meat and game dishes, as well as hard (Grana Padano or Parmigiano Reggiano) and strongly flavoured cheeses (mature Monte Veronese).
To be served preferably in large crystal glasses, at room temperature.