Ripasso is a method of producing wines from the Valpolicella region. It consists in adding a residue left after the production of Amarone - which is a different type of wine produced from the dried grapes - in order to induce a second fermentation. Ripasso then takes on some of the maturity, aromas and character of Amarone, while maintaining a fruity freshness.
Wine with a beautiful scent of black currant, with a very deep taste, expressive, soft, with strongly marked tannin.
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