Lenotti Valpolicella Ripasso

• Varietals: Corvina, Rondinella, and Molinara.

• Vineyards: Estate in the hills near the village of S. Ambrogio di Valpolicella.

• Soils: Calcareous and argillaceous grounds of glacial and alluvial origin.

• Winemaking: The ripasso method dates back over 1,000 years as the knowledge of drying grapes took hold in the Veneto region with it’s close proximity to the trade routes through Venice. Traditional style with warm dried floral notes, slightly austere but rich in fruit. The Valpolicella is left on the gross lees for several months as the Amarone is finished, then after pressing the Valpolicella is re-passed over the Amarone must to kick starting another fermentation that adds body and complexity. Aged 18 months in large cask.