2019 Corte Volponi Valpolicella Ripasso Superiore, Veneto, ItalyABOUT THIS WINE A blend of 55% Corvina, 25% Corvinone, 20% Rondinella. First fermentation in stainless steel tanks, at 23 25 C, with skin maceration for 12 days, depending on the quality integrity of the grape skins. The second fermentation starts at the end of February and is called Ripasso. It consists in a refermentation of the young wine on the pomaces of Amarone and Recioto, that still have good sugar content and active yeasts. The final Ripasso

The fruit is carefully sorted and undergoes a whole cluster gentle pressing

The clusters are completely de-stemmed and placed in cement tanks of 25 to 50 hl

namely Sauvignon Blanc

and the terroir of Dão began years earlier

Peter Lauer is a respected estate located in the Mosel region of Germany

The winery blends tradition with modern precision

a symbol of a certain art of living

The facial profile of the two founders is visible on their iconic label

The wine remained on its original lees until just prior to bottling

being in the territory for over sixty years now

These white wine offerings from BorgosanDaniele evolve over time in the glass and get better as they open up and express their full potential

Natural yeast fermentation in fiberglass tanks