Remo Farina Valpolicella Ripasso Classico Superiore DOC

The grapes used to make this wine are harvested from the hills of San Pietro in Cariano and Sant’Ambrogio di Valpolicella. Pressing and destemming takes place immediately after harvesting. The vines are 20-25 years old. Fermentation with maceration and at least two pump-overs per day follows the first racking. The re-fermentation in January (“ripasso”), gives the wine deeper color structure and alcohol. The wine ages in Slavonian oak barrels followed by time in the bottle before release.

A dark ruby-red color, with the fragrance of pepper, fruit marmalade (cherries, prunes) and spices, licorice and ginger.

50% Corvina, 15% Corvinone, 20% Rondinella, 5% Molinara, and 10% Oseleta


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