The winery writes "Dry and full-bodied wine, with a complex perfume of cherries, red fruits and spices. It’s the ideal match for roast and grilled red meats, stews and mature cheeses."
The term “Ripasso” sounds like and in fact means “repassed.” That refers to its production process whereby regular, fermented Valpolicella (which is a blend of three regional native red grape varieties - Corvina, Rondinella and occasionally Molinara) is added to a cask containing the skins and lees left over from fermented Amarone wines. The process of adding (or “repassing”) the lighter Valpolicella wine over the remainders of the “bigger” Amarone wine imparts additional color, texture and flavor to the Valpolicella wine.
Stock Level 1 bottles Volume (ml) 750ML Alcohol % 13.5 Seal Type Cork
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