spontaneously re-fermented by adding refrigerated must

the result of a slow and deliberate evolution

in bocca fresco e dinamico

The grapes are grown in particularly poor soils and with very low yields

and that slow

Valpolicella Ripasso Classico DOC 2018 Terre di Gnirega Arneis spontaneously re-fermented by adding refrigeratedValpolicella Ripasso wine takes its name from the ripasso technique, historically used in Valpolicella to improve the quality of Valpolicella wine. This technique consists of a second fermentation, done in March April, of Valpolicella wine on the dried and fermented pomace remaining after the production of Recioto and Amarone.