Valpolicella Ripasso DOC Scuola Grande

Lovely, well balanced and very approachable. Produced from a blend of Corvina, Rondinella and Molinara grapes which are left to ferment on the pomace marc of Amarone. This re-fermentation process is called Ripasso. Colour is vivid, with an interesting granite profile, good texture and depth, consistent. Bouquet is elegant, complex final perfume. Clear initial perceptions of toasted hazelnut and tobacco notes, followed by attractive red fruit liqueur and cherry jam notes; some minutes later the glass perfumes of vanilla and spices.

From 45% up to 95% Corvina grape variety, up to a maximum of 50% Corvinone, if substituting the same percentage of Corvina, Rondinella (from 5% to 30%) and small percentages of Oseleta and Molinara grape varieties.

Valpolicella Ripasso combines well with stews in general, grilled meat, as well as with the typical Venetian dish called “pastissada de caval”