Valpolicella, in the province of Verona, is known since ancient times for its ideal terroir for grape cultivation. Today it is one of the most famous places in Italy and perhaps in the world for the production of wine.
Damoli “Giago”, Ripasso di Valpolicella Superiore's grapes are hand-picked and air-dried for 30-40 days, followed by vinification in steel for two weeks. The wine then undergoes ‘ripasso’ (second short fermentation on unpressed Amarone grape skins) followed by 3 years of ageing in oak. While fully dry, the result is plump and luscious, with notes of ripe cherry, prune and spices.
Current Vintage: 2014
Region: Veneto, Italy