Vinification: Temperature controlled stainless steel tanks with indigenous yeasts. Fermentation is 12-14 days. The wine is then refermented for 8-20 days in March on the lees of the Amarone using the Ripasso method. Ripasso is the refermentation of the Valpolicella on the lees of the Amarone which has been crushed and fermented in February. The Amarone lees and skins contain 1-1.5% sugars and refermentation absorbs about 5% of Amarone. This gives the wine more alcohol and complexity while maintaining the integrity of the lighter body of Valpolicella.
Aged 2-3 years, of which at least one in 25-hectoliter Slovenian oak botte (casks). The wine is then aged for 2 years in bottle.
Brilliant ruby red, with fresh scents of cherry.
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