Viviani Valpolicella Superiore Ripasso 2019

From the vineyards where the grapes for Amarone have not been selected, grapes are harvested, again manually, which will give the Valpolicella that will be 'repassed' over the Amarone marc. After crushing and destemming, these grapes are macerated in vitrified cement containers for about 10-12 days. The wine obtained remains in the cement containers until the Amarone is drawn off (i.e. at the end of March, beginning of April). At this point, the Valpolicella obtained in October is mulled over the still damp (and still rather sweet) pomace of the Amarone. In this way we obtain a more structured, full-bodied Valpolicella that preserves in its aromas and mouthfeel the flavour of the appassimento and the drinkability of Valpolicella. After the ripasso (which usually lasts a few days) the Valpolicella Classico Superiore enters wood where it is aged for about 12 months.