Valpolicella Classico Ripasso, Tenuta Santa Maria 2021

• 75% Corvina, 10% Rondinella and 15% Corvinone • Sourced from the calcareous clay hills of the Villa Mosconi estate in Arbizzano di Negrar • Harvested during the first part of October • Fermentation in steel tank for 25-30 days at a controlled temperature with daily punch downs • The rested wine is poured over the unpressed Amarone pomace (including skins, seeds, etc.) in late January or mid-February, followed by a second maceration and fermentation. To avoid oxidation the Ripasso process is conducted as soon as the Amarone has finished fermentation. • Decanted and aged 24 months in cask, plus six months in bottle • 4,400 cases produced annually