ALPHA ZETA RIPASSO VALPOLICELLA
A note from the winemaker: Sustainable farming practices. Hand-harvest. The young Valpolicella is fermented together with dried grapes in January following the vintage. Following fermentation, the wine is aged for just over a year in a mixture of large oak and small, French oak barrels prior to bottling. Bursting with unforgettable notes of cherry, raspberry, oak, and ripe fruits.
Out of stock
Food Pairings: Grilled lamb, roasted veggies and risotto, or pasta.
Showing 1–4 of 11 results