About the wine

Ripasso is a traditional process of fermenting young red wines on the mash of a higher quality wine in order to refine the wine. The ripasso is a specialty in Valpolicella. He is considered the Amarone's little brother. In the Ripasso, the Valpolicella is fermented normally and then placed on the mash of the Amarone for a few weeks after the Amarone has been removed. The Ripasso is more voluminous and has more sweet tannins combined with ripe fruit than the normal Valpolicella. This process makes the structure, color and taste of Valpolicella more intense, more similar to Amarone, without losing its unmistakable freshness.