The creation of Valpolicella Ripasso Falezze involves placing the finest bunches from the harvest in late September in crates, which remain in the drying room for a month and a half. The slightly withered grapes are vinified for the first time after Saint Martin’s Day, 11 November, to obtain a Valpolicella Superiore that then undergoes a second fermentation on Amarone skins. This is how Valpolicella Ripasso is created, with its ruby red colour with garnet and orangey highlights.
The nose is floral, with hints of ripe, still fresh fruit. The palate is linear, with acid-tangy notes, and a harmonious balance of minerality, which comes from a soil that consists partly of stone flakes and partly of volcanic earth, and a tannin content that gives a dry, persistent finish.
“I think of my wine as a work of art. A work created by the sensations it conveys and perfectly reflecting the landscape from which it emerges.”
Exclusive numbered edition with a different subject for each bottle
Grapes grown for three generations, with natural drying, or appassimento modellato
A brief appassimento, or natural drying, with ageing in French oak tonneaux
in the Falezze area
Le SessantaDue Dogaresse, an artistic collection of 62 bottles