Grape Varietals: 60% Corvina, 20% Rondinella, 10% Corvinone & 10% Negrara
Growing Region: Valpantena, Veneto, Italy
Chief Winemaker: Giovanni Nordera

As with each wine made by the Pasqua family, they use only the ripest of bunches harvested by hand and brought only short distances back to the winery for production.
The term 'Ripasso' - means re-passed, re-ferment - this unique technique utilises the pomace of leftover grape skins from the fermentation of 'Recioto' and 'Amarone' wines. They are used with a selected parcel of Valpolicella wine for a period of extended maceration.

 

A Valpolicella wine made during the current vintage is saved, and placed on top of the pressed grape skins in the vats just used and allowed to ferment further with the skins and other grape residue, thereby acquiring additional colour, tannins, complex flavours and palate texture.
The grapes intended for the Valpolicella wine - after pressing and de-stemming, fermentation is engaged at controlled temperatures of 25°-26°C with pumping over every 8 hours to extract polyphenols and anthocyanins. The wine is then placed into stainless steel tanks until February, when the wine is then placed onto the dried skins of the Amarone wine where it ferments again, enhancing the structure and aromas of the wine, according to the ‘Ripasso’ method.
After decanting, the ‘Ripasso’ wine is then transferred into oak barriques of various sizes and levels of toast for further development, where it stays for 8 months before assembling and bottling; where it is rested for a further 2-3 months before release.
In the glass you will have an intense deep red colour. This wine has vibrant aromas of wild dark cherries, redcurrants, along with subtle notes of spices, pepper and hints of oak. This is a full and engaging wine, with rounded tannins and a medium weight palate. The dynamic aromas carry through onto the palate releasing all of those ripe black cherries and plums with pleasing hints of earthiness and well integrated tannins and oak. The wines intensified fruit flavours from the Ripasso process along with its natural tannins and good use of oak have produced and textured mouth-feel, with just enough perceived sweetness and spice to complement virtually any occasion. Decant for 20 minutes and serve at 16-18°C. 

A versatile Italian red wine which will excite all the senses.

CELLARING POTENTIAL:
Drinking well this coming season; and will develop further over the next 3-4 years.

SUGGESTED FOOD MATCHES:
Perfect wine pairing with bbq’d and grilled meats, hearty pasta dishes, well seasoned pizza’s, tapas’ and aged, hard cheeses, enjoy.