Corvina, Corvinone & Rondinella, from Veneto, Italy. Sustainably farmed.

HISTORY: Brothers Stefano and Pier Paolo Antolini farm eight hectares near Negrar, in the heart of the Valpolicella Classico zone. They have made wine since 1992, steadily developing their land and wines in ways that respect tradition and are sensitive to environmental sustainability. Most of their vines are planted in clayey soils on terraces typical of the area. The brothers produce excellent wines that deliver pleasure at the table and reflect the rich history of Valpolicella.

ABOUT: This wine is made from Corvina, Corvinone and Rondinella grapes which are carefully handpicked during the month of October from vines in the Valpolicella Classica area in the towns of Marano di Valpolicella, San Pietro in Cariano and Negrar. The vineyards are at a height of 150 to 350 metres above sea level. Every year we produce from 18000 to 20000 bottles of Valpolicella Ripasso which are sold using Burgundy bottles of 750 ml, sealed with a natural cork.

VINIFICATION: The Ripasso Valpolicella is made by fermenting the wine a second time, after the initial fermentation on Amarone lees. The dried Amarone grape pulp, which is still warm and rich in non-fermented sugar and aromatics, immediately causes a second alcoholic fermentation process for about 12 days, making the wine richer in alcohol, color and tannins, and adding new aromas and flavors. The wine is then kept in oak barrels for about 12 months and matures for 6 months in the bottle.