On the nose, notes of red fruit and cherry. On the palate, it is sweet, soft, enveloping, fresh, savory and quite tannic with a spicy aftertaste.
Antonio Castagnedi was a winegrower in the Illasi Valley of eastern Valpolicella in the late 20th century who left 50 acres of vineyards to his four sons.
Harvested by hand in crates. Pressing was soft, with pneumo-press. Fermentated alcoholic at temperature with selected biological yeasts, used for Amarone grapes. The ripasso is the refermentation of young Valpolicella produced in October on Amarone skins.
Pairs well with pasta entrées with meat ragout and Italian sauces, grilled, roast or stewed white meats, hard medium-ripe cheeses.