The fermentation process involves two fermentations, where the unpressed skins from the Amarone or Recioto vinification are added to the fermented Valpolicella, otherwise known as Ripasso. Following Ripasso the wine is passed to French oak casks for at least 18 months before bottling.
The Monte del Fra Valpolicella Classico appears deep ruby red with ripe red fruit accompanied with spice and earthiness on the nose. The palate displays delicious cherry and plum fruit, locked with sweet liquorice and warm cinnamon, finishing full, with velvety soft tannins and spice. Excellent wine that will get better and better, allow to-breathe, even decant and would be best served with roasts, stews, braised meats and strong cheese.
Grape varieties: Corvina, Rondinella
Winemaking method: Organic