This delicious Valpolicella Ripasso is a blend of Corvinone, Corvina, Rondinella and Oseleta. La Brigaldara provides one of the better explanations of the Ripasso process and describes the wine as follows, "Our Ripasso Vegro is created by taking the Valpolicella wine of that harvest and leaving it to ferment for a second time on the grape skins which were made to use the Amarone. As these skins contain high sugar content due to the drying process, this triggers a second fermentation. Fermentation is slow and enriches the structure of the wine. The wine also takes on new aromas from the contact with the dried grapes and these change the character of the wine. The resulting wine is well structured with good balance in the mouth. On the nose it has light aromas of mature and dried fruit which evolve during the maturation process to give the wine complexity." La Brigaldara is located just outside the village of San Floriano where the 50 hectare estate, which includes olive groves in addition to vineyards, looks at over the Marano Valley, one of the four valleys that make up the Valpolicella Classico zone. They must be in a good neighborhood as they are right next door to the villa where the Cesari family, who created the first Amarone wine, resides.