VALPOLICELLA D.O.C. RIPASSO “CLIVUS” VARIETY: Corvina, Rondinella. VINEYARDS: Situated in the hilly area of Val d’Illasi and Cazzano di Tramigna. VINIFICATION: The grapes are subjected to the ancient Ripasso technique: an initial fermentation in the month of October followed by a second fermentation on Recioto skins in the month of March. Ageing in wood. TASTING NOTES: Colour: intense ruby red. Perfume: winey, characteristic and intense. Taste: dry, harmonious, sapid, with good body. Alcohol content: 13.5 % vol. FOOD AND WINE MATCHING: First courses with rich sauces, roasts, braised meats, grilled red meat, mature cheeses. SERVE: Serve in “balloon” glasses at a temperature of 16-18° C. uncork one hour before serving.