2018 Le Coste Ripazzo Rosato
A play on their Veneto cousin's famed Valpolicella. Ripazzo nods to the Ripasso method, made famous in Veneto where it is used to make Valpolicella. With this technique, the grapes are dried in the sun prior to picking and pressing, then layered over an additional ferment.
The resulting wines are rich, smooth, full of fruit. For this wine, young vines of Procanico and Malvasia are picked and pressed and added to the juice from their Litrozzo Bianco. This is fermented dry with the skins of the Litrozzo Rosato from last year’s harvest, layered on top.
It's fruit forward, similar to Le Primeur, but a little more wild.