To make Valpolicella Ripasso, the same traditional indigenous varieties (Corvina, Corvinone, Rondinella, and Oseleta) are fermented normally, then re-fermented on the skins left over from the Amarone fermentation. The result is a mid-weight wine with...
To make Valpolicella Ripasso, the same traditional indigenous varieties (Corvina, Corvinone, Rondinella, and Oseleta) are fermented normally, then re-fermented on the skins left over from the Amarone fermentation. The result is a mid-weight wine with...
RevType | 2 |
Manufacturer | Pra |
Sku | 1411366 |
Identity | 29198335692 |