Tommasi Valpolicella Ripasso Classico Superiore DOC Saint-Joseph AOP A full malolactic fermentation adds

A full malolactic fermentation adds silkiness and a seamless palate flow

resonating with dark chocolate

though heavier and with a slightly oily texture

aromas of dark brambly fruit

Tommasi Valpolicella Ripasso Classico Superiore DOC Saint-Joseph AOP A full malolactic fermentation addsCorvina 70%, Rondinella 25%, Corvinone 5% Crafted using the traditional Ripasso method, this wine undergoes a second fermentation on the pomace of Amarone, imbuing it with remarkable depth and complexity. Following fermentation in stainless steel for around 15 days, it undergoes re fermentation for 1213 days before maturing for at least 18 months in large Slavonian oak casks, and finishing with six months of bottle age. A brilliant, deep ruby red in