Description

The Musella estate situated just west of Verona was founded by Emilio Pasqua Di Bisceglie, his daughter Maddalena manages the vineyards and the winemaking is by his nephew Enrico Raber. Maddalena is the driving force behind the conversion of their three vineyards to biodynamic farming and Enrico’s wines are elegant, multi layered and very long on the palate.

Their elegant Valpolicella Ripasso is sourced from their three vineyards mostly Corvina and Corvinone grapes, 85%, along with Rondinella 10% and Barbera 5%. The wine is fermented in tank and is then poured over the lightly pressed skins of their Amarone, which had just been run off into barrels. It spends 12-14 days on the skins taking on extra flavour and complexity before passing into large barrels for aging.