Produced from the three Valpolicella grape varieties of Corvina Veronese, Rondinella and Molinara. Ripasso is made by the addition of pomace of leftover grape skins and seeds from the fermentation of Amarone to a batch of Valpolicella wines for a period of extended maceration.
The wine spends 10 days on the Amarone skins before 18 months in oak barrels. This adds body and complexity to the wine and is why it is often called a "baby Amarone".
A sweet cherry nose leads to a soft and supple palate with notes of woodland, sweet black fruits and a touch of leather maturity on the finish.
Serve with winter stews and rich cheeses.
Veneto wines are often rich, intense and complex. The region has a unique winemaking technique called appassimento, which involves drying the grapes on straw mats after harvest, concentrating their flavours and sugars. The grapes lose up to 40% of their moisture during this process, resulting in a smaller yield but a more intense and complex wine.
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