VINES. 80% Corvina, 20% Rondinella. PRODUCTION AREA. Poiano and Nesente di Valpantena (Verona). SOIL CHARACTERISTICS. 22% Gravel, 22% Sand, 66% Loam, 12% Clay, Total limestone 36%, Active limestone 10%. VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese. PLANT DENSITY. 4500 vines per hectare. YIELD PER HECTARE. 90 quintals. PRODUCTION PER VINE. 2 Kg. HARVEST PERIOD. October. VINIFICATION. Grape destemming and crushing, addition of selected yeasts. FERMENTATION. Maceration in steel vats for 10 days at 25°C. Daily racking and délestage. Refermentation on Amarone marc in January, one litre of Ripasso is obtained from every litre of Amarone produced. AGEING. 18 months in wine barrels, 6 months in the bottle. ORGANOLEPTIC CHARACTERISTICS. Concentrated ruby red colour, aroma of blackberry and blackcurrant, withered violet, black pepper, balsamic. Soft and warm, with suitable tannin levels. FOOD PAIRING. Grilled meat, salami and cheese. RECOMMENDED TYPICAL DISH. Polenta and soppressa. IDEAL SERVING TEMPERATURE. 16°C.