I call it Amaone’s little cousin because the process by which it is made simply involves using the left over skins, seeds and pips from this famous Italian red to enhance the quality of standard Valpolicella. This method is know as Ripasso—which translates as repassed —and the resulting wine has a lot more richness and depth than standard Valpolicella. This really is a terrific wine.
Giuesppe Lonardi set up his winery in 1984, the son of a winemaker, wine was in his blood. The winery is now in the hands of Silva Lonardi who continues to produce wines that his father and grandfather would be proud of, showcasing the quality wines that have been produced here for generations.