After a careful selection of Valpolicella grapes with high sugar content, vinification takes place with the Ganimede system where the grape skins and wine are continuously mixed in order to extract colour and tannins.

During the winter, Valpolicella wine is passed over the skins remaining from the production of Amarone using the traditional “Ripasso” tecnique, which increases the alcohol, body and perfumes of the wine. The resulting wine is aged partly 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. It’s the ideal match for roast and grilled red meats, stews and mature cheeses.