The Valpolicella Ripasso di Tenuta Sant'Anna is mainly made from Corvina, Corvinone, and Rondinella grapes grown on clay-loamy soils at an altitude between 300 and 400 meters above sea level. The uniqueness of this typical Venetian red lies in the fact that a portion of the must rests for a certain period in contact with the Amarone pomace: in this case, the so-called "ripasso" lasted for 10-14 days at a temperature of 15°C with daily punch-downs. Before bottling, the wine aged for 9 months in barriques and for an additional 6 months in the bottle.

VALPOLICELLA RIPASSO TENUTA SANT'ANNA: TASTING

The Valpolicella Ripasso of Tenuta Sant'Anna presents itself as an intense ruby red color. On the nose, it expresses aromas of ripe red berries, potpourri, tobacco, and oriental spices. The palate is soft and full-bodied, supported by smooth tannins. The finish is pleasant and persistent, marked by toasted and spicy notes. It pairs perfectly with meat-based first and second courses, especially with red meats or game.