Alpha Zeta Valpolicella
This wine is made using a traditional Veronese practice known as "ripasso". Traditionally, the young wine was re-fermented on the skins of the Amarone grapes once they had finished fermenting in March. The modern approach is to ferment the young wine together with dried grapes in the January following the vintage, giving the wine more body and depth. 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. This blend of modern and traditional winemaking produces a wine with a combination of freshness, structure and depth that is fairly rare among Ripasso wines.