Ca La Bionda Valpolicella Ripasso
Style – Dry, Red, Full Bodied
Grapes – Corvina, Corvinone, Rondinella and Molinara.
Region – Valpolicella, Italy
Winemaking - “Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of Amarone. This technique reflects the traditional peasant values of “no waste” – in this case the pressings, with their rich colour, plentiful aroma and unfermented sugars, obtained from the making of both Recioto and Amarone, are reused to create a second fermentation in the Valpolicella wine, improving the wine’s quality. Following fermentation the wine is aged in 3000 litre wooden vats for approximately 18 months
What it tastes like - The wine shows all the qualities of a great Italian red wine, freshness and elegance with good body and structure. This wine is completely dry in the true Ca la Bionda style.
Dietary – Organic
ABV – 14%