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Ripasso di Valpolicella

Ah, these clever Italians! Ripasso is made by using the lees left after fermenting Amarone.

Valpolicella Superiore wine is added to the lees and refermented (ripasso means to "pass over again") to deepen the flavors and increase the alcohol level.

Mistakenly called "Baby Amarone" it should be thought of more as Valpolicella on steroids! As such it is a wonderful wine for all roasted red meats.


Wine Type: Red still wine

Denomination: Valpolicella Ripasso D.O.C.

Grapes: Corvina, Rondinella, Corvinone, Others

Alcohol (%VOL): 14% vol.

Residual sugar: 7 g./liter

Total acidity: 5.6 g./liter

Sizes available: 750ml

Serving at: 18-20° C

Method of Production: After a careful selection of Valpolicella grapes with high sugar content,vinification takes place with the“Ganimede” system where the grapeskins and wine are continuously mixedin order to extract color and tannins.During the winter, Valpolicella wine ispassed over the skins remaining fromthe production of Amarone using the traditional “Ripasso” tecnique, wich increases the alcohol, body and perfumes of the wine. The resulting wine will is aged parlty in stainless steel and partly inoak wood casks for 12 months.

Tasting Notes: Valpolicella Ripasso is a dry andfull-bodied wine, with a complexperfume of cherries, red fruits and spices. It’s the ideal match for roast and grilled red meats, stews and mature cheeses.

Ripasso di Valpolicella

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