Valpolicella Ripasso Superiore is obtained with Corvina, Corvinone, Rondinella grapes, subjected to the "Ripasso" technique. This method consists of flowing the base Valpolicella over the Amarone pomace. This is then followed by barrel aging to give greater structure, alcohol content and roundness.
Deep red color with garnet reflections, intense and persistent aroma with hints of cherry and berries, full and harmonious flavour. It goes well with grilled meats, roasts and tasty cheeses
