Coming from various vineyards in Valpolicella, a DOC in the northeast of Italy. Traditional fermentation of the Valpolicella grapes. In the spring, the wine is once again mistaken together with the pulp that was obtained after pressing the Amarone. This method is called ‘ripasso’, because the grapes go through the fermentation process again. This gains the wine enormously in taste and structure. After fermentation, the wine matures for 16 months on American and French oak. Delicious with eggplant with Parmesan cheese. Also delicious with smothered beef with black olives.Cantine Giacomo Montresor is just north of Verona. Montresor is an Italian winery with a long history and tradition of winemaking, which originates in Orléans in the heart of France, where Claude was the Montresor Hertog around 1600. In 1892 the family came to Veneto where they set up a winery now, that now Is one of the traditional wineries for Amarone and Ripasso.The focus of Montresor is on the production of DOC wines, typical of the region around Verona in the Veneto region: Soave, Valpolicella, Bardolino, Valpolicella Ripasso and Amarone. In addition, Montresor also makes Prosecco. Montresor is particularly known for its various Amarone wines from different vineyards, namely the Fondatore, the Capitel della Crosara and the Satinata (which stands out for its famous black-satin bottle).