Ripasso wine,in the middle between Valpolicella and Amarone

Wine made with the “ripasso” method: the Valpolicella wine had a second fermentation on the fermentated Amarone pomace. So step by step:

  1. in september/october we fermetate the grapes for Valpolicella. Later the fermentation we store the wine in a steel tank,
  2. in january we fermentate the grapes for Amarone and Recioto,
  3. when this fermentation has finished we refill the Amarone wine from the tank and we left some Amarone and the skins in the tank,
  4. this tank is so filled with the Valpolicella and the wine has a second fermentation in touch with the Amarone grapes.
  5. tent. It goes well with pasta dishes, to grilled meat, roasts and game.

2 reviews for Valpolicella Classico Superiore Ripasso

  1. Italian

    Lorella Zanetti

    E’ un piccolo Amarone: da abbinare con carni rosse, selvaggine o formaggi stagionati!

  2. English


    This is a baby Amarone, well balanced! Well done!

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