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Valpolicella Ripasso

This elegant wine is made from Corvina Veronese and Rondinella grapes, hand harvested in early October and left to dry in crates until December, then gently crushed and destemmed and fermented in small stainless steel vats. Towards the end of the winter, the skins of the grapes that have been pressed to make the Amarone are added, setting off a second slow fermentation. The malolactic fermentation follows, after which  the wine is aged in French oak casks for at least 18-20 months then bottled and left to rest for an additional 8 months.  This is a deep ruby red wine with aromas of cherries, plums and liquorice and hints of cinnamon and spices, and a warm velvety taste that’s perfect served with roasts, stews, braised meats, roast poultry dishes and hard cheeses.  Serve at room temperature