Monte Tondo Ripasso Valpolicella

Hand-picked at the mild of october .pressing and maceration with skins for
6 days. On january we add at the wine the skins of amarone (after his
fermentation) and start a second formation for 8-12 days at 20-25°c. With the
second fermentation we add body, colour and alcohol to the wine. Lather
the wine is age in barrels for 18 months. After the bottling the wine mast age
in the bottle for 8 months