THE PRODUCER: Le Tobele

Aging: The grapes are crushed and de-stemming. The fermentation temperature ranges from 22 ° to 28 ° C. Maceration for 12 days. Then they have a permanence in stainless steel tanks until January, following the re-strained contact with Amarone skins for 10-15 days at a temperature of 15-20 ° C. After the revision of the technical wine is transferred into the barrels for at 24 months.

Vineyards: The winery is situated at the heart of the Valpolicella Classica in the village area of Marano. The uniqueness of the Valpolicella wine is based on the uniqueness of the territory, rich and various and on the typical characteristics of the red wine grape varieties.

Production: The wine and grape skins go through a second fermentation together, during which tannins and phenolic compounds are leached out into the wine, creating Valpolicella Ripasso, often seen as a cheaper way to enjoy some of the complexity of Amarone.

Nose: Chocolate and black cherry fruit with hints of raisins.

Taste: Velvety and lingering. Well structured and beautifully balanced.