Made using the ancient Ripasso method, in which partially dried skins and grapes are added to the already fermenting wine to add complexity and depth. The result is an approachable, and affordable wine that pairs well with food.
Grapes: 60% Corvina Veronese, 15% Corvinone, 20% Rondinella, 5% Molinara
Suggested Pairings: Beef, venison, roasted meats.
Tasting Notes: Notes of oak, caramel, vanilla with underlying dark fruit.
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