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In March, Valpolicella wine is passed over the skins remaining from the production of Amarone using the 'ripasso' technique, which increases the alcohol, body and perfumes of the wine. Aged in oak for a minimum of a year. Dry and full bodied with a complex bouquet of cherries, red fruits and spices.
Grapes: Corvina (70%), Rondinella (20%), Molinara (5%), Other (5%)
Alcohol: 14%
£15.00
