About the wine

Ripasso is a traditional process of re-fermenting young red wines on the mash of a higher-quality wine in order to refine the wine. Ripasso is a specialty in Valpolicella. He is considered Amarone's little brother. With Ripasso, the Valpolicella is fermented normally and then placed on the Amarone mash for a few weeks after the Amarone has been peeled off. The Ripasso is more voluminous and has more sweet tannins combined with ripe fruit than the normal Valpolicella. This process makes the structure, color and taste of Valpolicella more intense, more similar to Amarone, without losing its unmistakable freshness.