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Taste Medium bodied
Tasting notes: Deep ruby red
Malolactic conversion is partial
Lots of people ask – ‘Isn’t Pecorino a sheep’s milk cheese
and the Zuin family who own the villa have ambitious projects planned for the future of Villa Braida and its Prosecco Rose and Prosecco DOV production
Ripasso Valpolicella Doc friulano Taste Medium bodiedRipasso is a traditional wine in Valpolicella made with a maceration of the Valpolicella Superiore on the skins of Amarone. The Valpolicella Superiore is made at the end of semptember after a little drying fo the grapes, Amarone is made after an appassimento of 100 days minimum, usually in the end of december beginning of january. The Ripasso is at the end of january, after the fermentation of amarone, putting the Valpolicella Superiore on the skins