Ma Roat Valpolicella Ripasso (2022)

Tezza’s attractive Valpolicella Ripasso Ma Roat (red moon) is made from 70% Corvina, 20% Rondinella and 10% Corvione grown in Valapantena, the best sub-region of Valpolicella. Picked in October and fermented in stainless steel; in January after the vintage the wine is poured onto the pressed skins of the Amarone wines where it undergoes its secondary fermentation which enriches it and gives a tiny boost of alcohol. It then spends 18 months in tank before bottling.

The result is deep ruby, purple colour and a warm raspberry and currant nose with liqourice spice notes and a soft tannin-ed long palate.

Style: medium-full bodied, dry, fruity, spicy, warm

Maturity: drinking well now but could age for a year or two

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