Red

A classy, fuller-weighted Ripasso with no lack of concentration. A big wine with lots of resinous pine-needle oak as the framework. But for those seeking heft, this is delivered with the grace of tension, well-portioned dark fruit and alpine herbs across the finish, promoting an uncanny freshness.

Corvina, Rondinella, Molinara, Croatina, and Oseleta.
A second fermentation is induced by adding the must of the Amarone to the tank. Aged in second-pass French and American oak for 12 months.

70% Corvina and Corvinone, 20% Rondinella, 10% Croatina and Oseleta
All the grapes undergo a 100/120 days drying process. Criomaceration is followed by a long temperature-controlled fermentation (20/30 days). 30 months in Slavonian oak tonneaux and
10 months in the bottle before release.

The review is on the previous vintage.

92 points Wine Enthusiast
This historic wine of the Veneto region, first made in 1964, is still a classic today. The wine is rich and luscious, with ripe notes of black plum, cherry and blackberry. These fruits are supported by herbal and deep earthy notes. The palate is sumptuous, rich and balances the earth and fruit notes with near perfection. The wine is well structured and overdelivers.