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Valpolicella Ripasso
How it’s made
Newly vinified Valpolicella Superiore is ‘re-passed’ over Amarone skins and left to macerate/ferment for a further 8-10 days. After racking, the Ripasso wine continues to age in oak barrels for 36 months.
Appearance
Intense ruby red tending towards garnet.
Nose
A triumph of dark berries, balsamic notes of resin and mountain pine, and the spiciness of cinnamon; intense aromas which weave together perfectly.
Mouth
Decisive, refined, elegant and velvety; round and enveloping. Some people have called it a ‘junior Amarone’ because it gives the drinker such a deeply satisfying experience.
