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In hilly vineyards, the harvest begins in mid-September with manual selection of grapes for Amarone, which usually sees about 40% of the berries produced by each vine going to the drying loft. The rest of the clusters are left to ripen on the vine for another 15-20 days, until early October, when they are handpicked to make Valpolicella Classico. By mid-winter the grapes in the drying lofts will have completed the drying cycle and from mid-December are fermented to produce Amarone. The skins are then fermented again with Valpolicella and the result is this Ripasso. Second fermentation of Valpolicella on sweet pomace steeped in Amarone enhances the colour, structure and aromas of the wine.

At the end of the alcoholic fermentation, the malolactic fermentation takes place in French and American oak barrels. The ageing in wood lasts about 12 months, until blending.

An elegant, well-defined nose with nicely intense black berry fruit that fuses well with appealing vanilla and coffee notes. Aromatic complexity is delivered by striking spice and balsamic notes. The palate is caressing with silky tannins and hints of ripe plum and cherry.

Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.

Wine of Italy. With over 125 years of winemaking tradition and heritage, Bolla has built its reputation and trust in its family of great Italian wines.

Food Pairing: Roasts and game, medium aged cheeses, flavoursome courses.

Pack type: Bottle (Glass). Allergen Information: Contains Sulphur Dioxide/Sulphites. Storage: 5 years in bottle, laid horizontally in a dark place at the right temperature and humidity.