Bottega

The production process starts with the traditional vinification of Valpolicella Classico. This Wine is then fermented once again, along with the residual marcs of Amarone or Recioto and goes through daily pump-overs, so to obtain Ripasso, whose distinctive feature lies in this process of double fermentation. After 15-20 days of pump-overs the Wine, completely fermented, is decanted and extracted through the racking. The Wine is then naturally stabilized, aged in oaks, filtered and bottled. It is put on the market after 2 years.