Ripasso is a traditional wine of Valpolicella (VR). It is an enological novelty which stands out thanks to its double fermentation, which refines the best aromas. The production process starts with the traditional vinification of Valpolicella Classico. This wine is then fermented once again, with the marcs resulting after the vinification of Amarone. After 15–20 days of pump-overs, the wine is decanted and extracted through the racking. It is put on the market after 2 years.

grape varieties: corvina, rondinella

Allergens: Contains sulphites

Limpid. Intense ruby red with purplish highlights. Clear, characteristic scents of raisin, with notes of fresh fruit, marasca cherry, pomegranate. Dry, warm, balanced, with a pleasant and persistent after-taste and light spicy notes. Serve in a balloon glass at a temperature of 15 / 17°C. Ripasso is a full-bodied wine. It goes well with fairly mature cheeses, red meat and pasta served with meat or game sauces.