Fasoli Gino | Valpolicella Ripasso DOC 2021
A richer more powerful wine having been fermented on the lees of Amarone. After a first fermentation towards the end of February, the wine is left for about 15 days to referment on the grape skins used to make Amarone. During this fermentation they also add dried grapes to give more body and complexity to the wine.
A richer more powerful wine having been fermented on the lees of Amarone. After a first fermentation towards the end of February, the wine is left for about 15 days to referment on the grape skins used to make Amarone. During this fermentation they also add dried grapes to give more body and complexity to the wine.
A richer more powerful wine having been fermented on the lees of Amarone. After a first fermentation towards the end of February, the wine is left for about 15 days to referment on the grape skins used to make Amarone. During this fermentation they also add dried grapes to give more body and complexity to the wine.