Catullo Valpolicella Ripasso Superiore 2018

Ripasso is obtained by a second fermentation of the still slightly sweet skins of Amarone. This second fermentation is called 'ripasso' (repassing on the grape skins) and takes place in March. 

The wine is then aged 12 months in French oak barrels, followed by a further 12 months in cement tanks. 

It then undergoes a further 6 months of bottle ageing before being released on the market. 

This wine is characterised by sweet spicy notes of vanilla and chocolate that combine and balance with the typical notes of cherry and black cherry.