After a careful selection of Valpolicella grapes with high sugar content, vinification takes place with the "Ganimede" system where the grape skins and wine are continuously mixed in order to extract color and tannins. During the winter, Valpolicella wine is passed over the skins remaining from the production of Amarone using the traditional “Ripasso” tecnique, wich increases the alcohol, body and perfumes of the wine. The resulting wine will is aged parlty in stainless steel and partly in oak wood casks for 12 months.
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