It is obtained from Colline Veronese and Rondinella grapes, harvested and selected only by hand in the first week of October. Fermentation takes place, with maceration, in stainless steel tanks at a controlled temperature. Subsequently the wine is aged for 4 months in steel, 11 months in Slavonian oak barrels and for 2 months in the bottle, before being placed on the market.
Ruby red in color, this Valpolicella opens on the nose with a complex bouquet of red fruits, enriched with notes of sweet spices and medicinal herbs. On the palate it is full-bodied and well structured, with good acidity, soft and enveloping.
Perfect to accompany refined red meat dishes such as stews, crusted fillet and quail, Valpolicella Ripasso Corte Giara is perfect with sliced beef with porcini mushrooms, lamb ribs and medium-aged cheeses.