ITALY
Valpolicella Ripasso Classico Superiore
Grapes are harvested in early October, and are dried in creates until December. The harvest is gently crushed and destemmed, before vinification in small stainless steel vats. At the end of winter, grape-skins from Le Xi Terre's Amarone production are added for the Ripasso's slow, second fermentation.
The wine ages in French oak for at least 18-20 moths before resting in bottle for an additional 8 months. A deep core of cherry, plum and anise shows in the glass, with ripe tannins carrying hints of cinnamon and white spice.
