Excelsus Valpolicella Ripasso Superiore DOC

Corvina, Corvinone, Rondinella, and Spigamonti

14,50 %

Pergola Veronese and Guyot

Intense ruby red, offering a clear smell of red fruits and blackberries, with traits of vanilla, plum and cherry jam, in the aftertaste delicate notes of toasted almonds. warm, velvety, rounded and harmonious.

At the end of Amarone’s fermentation, the minor blends of the wine suited for Valpolicella are refermented under the traditional technique of “ripasso” on the marcs of Amarone, at a 17- 18°C temperature. This allows a refermentation lasting 7-8 days, during which the wine picks up full colour, extracts and flavours.

Big barrels for ageing for 12-18 months, and 1-2 further months in bottle.