Santa Margherita Ripasso Valpolicella D.O.C. Superiore

The grapes are picked when fully ripe, crushed and de-stemmed. The must thus obtained ferments (with maceration on the skins) for two weeks in stainless steel at relatively low temperatures, in order to retain its characteristics of fragrance and freshness. Following the malolactic fermentation the wine remains in tank until the end of winter, when it is re-fermented for some 10-15 days on the grape pomace of the Amarone (which has just completed its initial fermentation). The wine resulting from this “ripasso” technique matures for nine months in large casks and tonneaux, and then for a further six months in bottle.

Deep red in color, on the nose this wine displays a bouquet characterized by notes of black cherries and wild berries, enriched with balsamic nuances and hints of herbs and spices. On the palate it is full-bodied yet lively, with fruit that is rendered vibrant by fresh acidity and a tangy, slightly saline vein. The tannins are silky and the finish is reminiscent of black fruits and sweet spices.