Tasting Note: Produced from Corvina, Rondinella and Corvinone grapes, with small amounts of other local grape varieties. Vinification takes place in Ganimede fermenters, which uses the carbon dioxide gas that is generated during fermentation, where the grape skins and wine are continuously mixed in order to extract color and tannins. During the winter, this Valpolicella is passed over the skins remaining from the production of Amarone, using the traditional Ripasso technique, which increases the alcohol, body, and perfumes of the wine. The resulting wine is aged partly in stainless steel and partly in oak casks for 12 months. Bold fruit aromas of Morello cherry and plump blackberry followed by light spicy notes of cinnamon and clove. The wine displays soft tannins with an alluring note of sweet spices on the finish.
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