Ca La Bionda Valpolicella Classico Superiore Ripasso "Malavoglia"

The wine shows all the qualities of a great Italian red wine, freshness and  elegance with good body and structure. “Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of the Amarone and Recioto wines. In this way the fermented skins, rich in colour, aroma and sugars cause a second fermentation in the Valpolicella wine improving the wine’s quality. After fermentation the wine is aged in 2000 and 3000 litre oak vats for approximately 18 months.