VALPOLICELLA RIPASSO CAMPO DEI CILEGI

Valpolicella Ripasso by Latium Morini is produced by making a light cryomaceration of 48/72
hours to the grapes, before pressing. Fermentation is at a controlled temperature, with delestage and pumping over of 12/15 days.
After a brief refermentation on the Amarone marc, the wine rests in 350 liter French and American oak barrels for
12 - 15 months.

Elegant wine of a ruby ​​red color with reflections
garnet. Intense and complex on the nose, notes of ripe fruit are perceived,
minerals and spices.