A classic expression of the terroir, the Valpolicella Ripasso Superiore "Macìon" from Collina dei Ciliegi winery is made from carefully selected Corvina, Corvinone, and Rondinella grapes, harvested in late September. The young Valpolicella ferments for about ten days on the Amarone pomace; it then ages for about 12 months in French oak barriques and tonneaux before being bottled.
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A classic expression of the terroir, the Valpolicella Ripasso Superiore "Macìon" from Collina dei Ciliegi winery is made from carefully selected Corvina, Corvinone, and Rondinella grapes, harvested in late September. The young Valpolicella ferments for about ten days on the Amarone pomace; it then ages for about 12 months in French oak barriques and tonneaux before being bottled.
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