The ruby red color, the intense bouquet and the well-structured flavor conferred on it by the semi-withered grapes of the Corvina, Rondinella and Molinara varieties, make it a wine of superior quality. It is excellent with important, rich and savory dishes.
Grape variety: Corvina 40%, Corvinone 30%, Rondinella 25%, Molinara 5%. Average age of the vineyard 25 years.
Harvest: the different grape varieties, which are harvested (usually during the second half of October) according to their degree of maturation, are placed in wooden boxes for 40-45 days.
Vinification technique: the pressing, which is carried out at the end of November, is followed by a fermentation process of 15-18 days after which the basis wine for Ripasso is obtained. In the month of March, after the vinification of the Amarone Pegrandi, the basis wine is left to re-ferment, partly on its own slightly rinsed marcs and partly on dried grapes originating from the same Pegrandi vineyard. Thus, a wine with a rich body and a strong personality is obtained.
Refinement: is refined in barrels of medium capacity (5-7.5 hl) for 12 months, and in bottle for 4 months.
Tasting notes: well balanced, with dense and well-combined tannins of excellent structure.
Alcohol: 14,70% Vol.
