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The Ripasso Classico Superiore of Le Marognole is made with a first fermentation in autumn and a second fermentation in February for a week on the still intact skins of the Recioto and Amarone grapes. The result is a velvety wine refined by a skillful use of aged barrels that have already been used for 3 or 4 years reducing the strong taste of the wood, ensuring that the essential fruit aroma of the grapes remains.
Lotto L. 114/19
11 Items
Great complexity with aging in barriques.
Typology: Red
Grapes: Corvina, Corvinone, Rondinella
Alc: 14,5%
Serving temp: 18-20°
Format: 750 mL
