Salvalai Ripasso Monile 2021

The "Ripasso" technique was traditionally used to strengthen the Valpolicella wine and consists of re-fermenting the wines of the same vintage or previous vintages on the fermented dregs of the dried grapes used to produce Amarone, this contact leads to a second fermentation lasting 6 to 12 days and gives the wine extra fragrance, alcohol content and body.

After additional fermentation, the wine ages for about 10-12 months in Slavonic oak barrels (80%) and French oak tonneaux (20%), before being left to refine in bottles for another 6 months.

 Deep ruby red colour. The very first sensation is of ripe rich fruit, dark cherries and sweet spices. It has a great persistent rich taste followed by its warm and elegant body.