This red wine is made using an ancient winemaking technique called "ripasso". This consists in introducing a part of Valpolicella Classico, produced the preceding Autumn, onto Amarone wine marc after these have been decanted in March. The grapes used to produce this wine come from vineyards located on the moraine hills in the Classic Valpolicella zone
Soil Moraine clay and limestone Vine density 2500 vines/hectare Vineyard age 20 years Cultivation Trent small bower Pruning 14-18 buds/plant Production 9000 kg/hectare Grape varieties 30% Corvina - 30% Corvinone - 30% Rondinella - 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella, Sangiovese
Grapes are harvested by hand at the beginning of October. They are then pressed and the stems are removed and the must is placed into small fermentation vats. Fermentation takes place at 28C with steeping that lasts 14 days. The wine also performs malolactic fermentation at the end of steeping. It the
Full Bodied Red
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Neropasso IGT Rosso 2017 Biscardo 75cl
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Baglio Gibellina U...Passimiento Rouge 2019 75cl
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Molise is located in the
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arovo has a complex and elegant set of aromas of blackberries, plums and cherries combined with subtle hints of vanilla and toasty notes. On the palate it has a beautiful texture with a mouth coating and filling palate of ripe berrie
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Rich, dark and brooding, packed with warm, chocolate notes and a big savoury heart.
The Coastal region of South Africa is renowned for its fine and expressive fruit, resulting in wines with depth and complexity. Thanks to longstanding relati...