This Ripasso from the Veneto in Northern Italy is 60% Corvina, 30% Rondinella, and 10% Sangiovese. Manual harvesting occurs in early October with the finest selected grapes. Following tradition, after the wine is fermented, it is placed in casks containing the lees from a prior batch of Amarone. This process, which lasts from 2 to 3 weeks, adds color, tannins, and complex flavors. The wine is then pressed off the lees and aged in steel tanks for 15 months with a further refinement for six months in bottle. This has an intense ruby color with scents of elegantly ripe fruit and spicy notes. It pairs well with savory roasted pork and will hold its own with stronger cheeses. It is full-bodied with a substantial mid-palate and an expertly balanced finish.
