Carvinone, Corvina, Rondinella
Fruit was sourced from 12 year-old vines at the Santa Herminia and La Perseverancia vineyards (nearly 2,500and 2,300 ft above sea-level). Average yields of 4.2tons/acre.
Fermentation with maceration in steel for 10 days at 25°C, with daily pumpovers and delestage. Refermentation in January on the Amarone pomace; for every litre of Amarone, 2 litres of Ripasso are produced.