Mara Valpolicella Ripasso Superiore

The winemaking process utilizes the traditional 'Ripasso' technique. The primary fermentation of the hand-harvested Corvina, Rondinella, and Negrara grapes is completed in temperature-controlled stainless steel tanks. In late winter, the base wine is refermented ('repassed') directly on the warm, sugar-rich grape skins and lees remaining from the recently pressed Amarone della Valpolicella for 15 to 18 days. This process adds structure, alcohol, and complexity. The wine is then aged for 12 months in a combination of large Slavonian oak barrels (80%) and French oak tonneaux (20%), followed by refinement in the bottle.