Valpolicella Ripasso Sausto

Winemaking Information

Valpolicella Classico is mixed with the leftover skins from the Recioto della Valpolicella, creating a second natural fermentation. It receives a small dose of sulfur when it is racked for aging. Aged in oak barrels for six months and then further in bottle for eight months. While the wine is not filtered, it goes through through a sterile linen bag to remove large impurities (tartaric deposits, etc...).
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered