Valpolicella Ripasso is a red wine of the Veneto produced exclusively in Valpolicella in the province of Verona from native vines such as Corvina, Corvinone, Rondinella but also in smaller percentages with Forselina, Negrara and Oseleta.
Our Ripasso is created by taking the Valpolicella wine of that harvest and leaving it to ferment for a second time on the grape skins which were made to use the Amarone. As these skins contain high sugar content due to the drying process, this triggers a second fermentation. Fermentation is slow and enriches the structure of the wine. The wine also takes on new aromas from the contact with the dried grapes and these change the character of the wine. The resulting wine is well structured with good balance in the mouth. On the nose it has light aromas of mature and dried fruit which evolve during the maturation process to give the wine complexity.