Prà Valpolicella Ripasso Superiore

• Varietals: Blend of traditional Valpolicella grapes Corvina, Corvinone, Rondinella, Oseleta

• Vineyards: Organically farmed. Mezzane and Tregnago. Planted in 2001. Vineyards face southeast at an altitude of 450 meters above sea level. Guyot pruning system.

• Soils: Glacial

• Winemaking: Grapes are harvested in Mid October. Ripasso is made by a refermentation of Valpolicella wine through Amarone dried grape skins. Maceration for 5 days. 12 months aging in tonneaux of Allier.