The ripasso method of re-fermenting on the skins of dried grapes beefs up basic Valpolicella but whether they improve...

A blend of indigenous grapes well known in Valpolicella - Corvina 50%, Corvinone 20%, Rondinella 25% and Oseleta 5%. ...

Notably sweetish, this Valpolicella Ripasso offers a plush mouthfeel and lush fruit without any notable astringency...