For 15 days the grapes are kept with their skins and pumping-overs are performed. After the fermentation is completed, the wine is moved to a stainless-steel tank where it’s left for 6 months.

In April, after the Amarone is racked off, the Valpolicella Classico is put with the skins of Amarone where a second fermentation begins which will last 15 days. During this time several pumping-overs and skins submersions are performed until this second fermentation is also completed. The Ripasso is then moved to a steel tank where its gross lees is decanted off. After 10 days it is racked off in wooden barrels where the fermentation and aging are finished.

35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara aged for 24 months. (30% in 500 l tonneaux trice used, 25% in 225 l barriques trice used, 45% in 25 Hl barrels)

Wine Spectator Review:
A well-meshed red, with taut, lightly chalky tannins framing notes of black cherry, boysenberry paste, wild sage, cocoa powder and fresh earth through the creamy, spiced finish. Corvina, Corvinone and Rondinella. Drink now through 2029. 3,000 cases made.