After a careful selection of Valpolicellagrapes with high sugar content, vinificationtakes place with the Ganimede systemwhere the grape skins and wine arecontinuously mixed in order to extract colourand tannins.

During the winter, Valpolicellawine is passed over the skins remainingfrom the production of Amarone using thetraditional Ripasso tecnique, whichincreases the alcohol, body and perfumesof the wine. The resulting wine is agedpartly in stainless steel and partly in oakwood casks for 12 months.

Casalforte Valpolicella Ripasso is a dry and full-bodied wine, with a complex perfume of cherries, red fruits and spices. Its the ideal match for roast and grilled red meats, stews and mature cheeses.