DESIGNATION: Denomination of Controlled Origin (DOC) GRAPE VARIETIES: Corvinone and Corvina 70%, Rondinella 20%, Molinara 10% GEOGRAPHICAL AREA: S. Pietro di Lavagno - VERONA ALTITUDE: 140-160 msl EXPOSURE: South, South-East SOIL: Calcareous, volcanic TRAINING SYSTEM: Pergola Veronese and Guyot PLANTS per HECTAR: 4200 VINEYARD YEAR: 1985-1994 HARVEST: By hand in 15 kg trays ALCOHOL: 14 % by vol. VINIFICATION: After the de-stemming, the maturation and fermentation is carried out in vertical vats under controlled temperature for 8 days. After the racking and a rest in steel vats, in January the wine referments on Amarone grape skins, according to the method “Ripasso”, for 4 days. The wine is drained off and racked in French oak tonneaux for 12 months and it finally refines in the bottle for 8 months before being released. ORGANOLEPTIC CHARACTERISTICS: Valpolicella Ripasso Grotta del Ninfeo has an intense ruby red colour. On the nose subtle hints of red ripe fruit and coffee. As a “silk dress tailored for the palate” it is refined and elegant, with soft and light tannins and an incredibly long and persistent finish. FOOD PAIRING: This wine matches perfectly with boiled meat, rabbit, red meat and cheese. SERVING TEMPERATURE: 16-18° C.