Amarone della Valpolicella DOCG, Ripasso della Valpolicella DOC

The Venetian winemaking tradition is embodied in these two great expressions of Valpolicella. The Amarone of the Dal Moro winery is born in the municipality of Negrar from a selection of native Corvina Veronese, Corvinone and Rondinella grapes left to dry in the fruit cellar for 120 days. The vinification phase takes place in steel after which the wine is aged in barrique for 24 months. It presents itself to the eye with a dense and compact garnet red color. The bouquet opens to intense ethereal hints of ripe red fruit, with hints of black cherry in alcohol and dried plum. The sip is structured and soft, crossed by silky tannins. Excellent with grilled red meats and braised meats, it is ideal in combination with long-aged cheeses.

Valpolicella Ripasso Dal Moro knows how to perfectly combine the traits of complexity and richness of Amarone with those of pleasantness and ease of drinking from Valpolicella. A distinctive feature of this typology is the particular method of vinification, which precedes the making of the so-called "ripasso". This technique consists in carrying out a second maceration, with consequent fermentation, in contact with the Amarone marc. The vinification ends with a long aging in wood. It is a wine with a deep ruby red color. The nose is intense and complex, with vinous and red fruit hints on an elegant bed of spices. On the palate it is harmonious and velvety, with a perfect balance between tannins and freshness. Ideal with first courses and braised meats, it goes well with second courses based on red meats.