Pra Valpolicella Superiore Morandina 2020

To make Valpolicella Ripasso, the same traditional indigenous varieties (Corvina, Corvinone, Rondinella, and Oseleta) are fermented normally, then re-fermented on the skins left over from the Amarone fermentation.

The result is a mid-weight wine with some of the dried-fruit and potpourri character of the Amarone, but fresher, lower in alcohol, and more useful as a table wine.