Fasoli Gino Valpo Valpolicella Ripasso Superiore 2013
Following the brief period of “appassimento”, the grapes are destemmed and pressed and the must is left to ferment in oak barrels for about 20 days at a controlled temperature. After the first fermentation, the wine is transferred to 500lt casks where it fines for 4 months. The wine is then added to the skins of the Amarone (once the Amarone has been drained off) with some more dried grapes and left to ferment for a second time over a period of 2 weeks. This process increases the body and alcohol content of the wine. The wine is then drained off and left to mature for a year in 500lt and 225lt barrels. Decanter silver medal 2016. Organic. Biodynamic. Sulphur free.