With perseverance and determination, great goals are achieved
Production
8,000 bottles.
Type
Aged Dry Red Wine.
Grapes
Corvina, Corvinone, Rondinella, Oseleta, Molinara.
Only estate-grown grapes, carefully cultivated and selected.
Harvest
Manual, in mid-September, at the perfect balance between sugar and phenolic ripeness.
Soil
Calcareous, tuffaceous, poor and rich in stones: a terroir that gives the wine structure, elegance, and longevity.
Vinification
Il Caparbio is produced using the traditional Ripasso technique, which involves re-fermenting Valpolicella wine—made from fresh grapes—on the pomace of freshly fermented Amarone.
This contact, lasting about twenty days, allows for the extraction of residual sugars, color, polyphenols, and softness, giving the wine greater complexity and sensory richness.
Aging
The wine matures in French oak tonneaux (3.5–5 hl) for at least 24 months, followed by an additional 6 months in bottle to achieve balance and finesse.
Pairings
A medium-bodied wine with a fresh, satisfying sip.
Ideal with flavorful risottos, such as the classic Risotto all’isolana, medium-aged cheeses like Monte Veronese DOP Vecchio, and grilled red meats.
With perseverance and determination, great goals are achieved
Production
8,000 bottles.
Type
Aged Dry Red Wine.
Grapes
Corvina, Corvinone, Rondinella, Oseleta, Molinara.
Only estate-grown grapes, carefully cultivated and selected.
Harvest
Manual, in mid-September, at the perfect balance between sugar and phenolic ripeness.
Soil
Calcareous, tuffaceous, poor and rich in stones: a terroir that gives the wine structure, elegance, and longevity.
Vinification
Il Caparbio is produced using the traditional Ripasso technique, which involves re-fermenting Valpolicella wine—made from fresh grapes—on the pomace of freshly fermented Amarone.
This contact, lasting about twenty days, allows for the extraction of residual sugars, color, polyphenols, and softness, giving the wine greater complexity and sensory richness.
Aging
The wine matures in French oak tonneaux (3.5–5 hl) for at least 24 months, followed by an additional 6 months in bottle to achieve balance and finesse.
Pairings
A medium-bodied wine with a fresh, satisfying sip.
Ideal with flavorful risottos, such as the classic Risotto all’isolana, medium-aged cheeses like Monte Veronese DOP Vecchio, and grilled red meats.
Valpolicella Ripasso D.O.C Superiore
With perseverance and determination, great goals are achieved
Production
8,000 bottles.
Type
Aged Dry Red Wine.
Grapes
Corvina, Corvinone, Rondinella, Oseleta, Molinara.
Only estate-grown grapes, carefully cultivated and selected.
Harvest
Manual, in mid-September, at the perfect balance between sugar and phenolic ripeness.
Soil
Calcareous, tuffaceous, poor and rich in stones: a terroir that gives the wine structure, elegance, and longevity.
Vinification
Il Caparbio is produced using the traditional Ripasso technique, which involves re-fermenting Valpolicella wine—made from fresh grapes—on the pomace of freshly fermented Amarone.
This contact, lasting about twenty days, allows for the extraction of residual sugars, color, polyphenols, and softness, giving the wine greater complexity and sensory richness.
Aging
The wine matures in French oak tonneaux (3.5–5 hl) for at least 24 months, followed by an additional 6 months in bottle to achieve balance and finesse.
Pairings
A medium-bodied wine with a fresh, satisfying sip.
Ideal with flavorful risottos, such as the classic Risotto all’isolana, medium-aged cheeses like Monte Veronese DOP Vecchio, and grilled red meats.