Ascanius Ripasso Valpolicella 2021
Very delicate destemming and crushing to preserve the integrity of the grapes followed by a first fermentation in october for 8-10 days at controlled temperature (21-22°C). A second "Ripasso" refermentation (on the skins of Amarone in February/March.
Ageing in barrels of 25 HL (70%) and in barriques (30%) or one year. Dry, warm, full bodied and intense wine.
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