REGION: Veneto

CHARACTERISTICS

Acidity: ●●●○○

Fruit: ●●●●○

Tannin: ●●●○○

Sweetness: ●●○○○

Body: ●●●○○

The Ripasso method is a unique, historical method, born from the common sense of not wasting anything. Once the grapes destined for the production of Recioto or Amarone are pressed, still being rich in color, tannins, perfumes & aromas given from withering, they are reused. Fresh a special sandy soil, able to enhance elegance and perfumes of the wine. Valpolicalla wine, from the same harvest as the grapes put into drying, is passed over this. Thus a 2nd fermentation begins.  

Color: deep ruby red, with orange shades

Nose: intense notes of spice, black cherries & plums  

Flavor/Finish: persistent flavors of dark red ripe & dried fruits, vanilla & chocolate, with well-balanced tannins & structure  

Varietal: 50% Corvina, 25% Rondinella, 20% Corvinone, 5% Oseleta  

Food Pairing: roasted meat, furred & winged game, spicy cheeses  

Process: re-passing 2nd fermentation with the pomace of skins & seeds of Amarone grapes; 1st & 2nd fermentations in stainless for 20/10 days, aged 8 months in French oak barrels, bottle aged 6 months  

Serving Temperature: 60 - 65 °F

Alcohol: 16.0%

Residual Sugar: 6.5 g/L

Awards:

Valpolicella Ripasso is sometimes referred to as, “Baby Amarone.” That said, our Ripasso certainly doesn’t taste or feel like a baby - it has great depth, richness & character, that make it a fantastic option