The Ripasso production technique is something unique. To produce it, we put Valpolicella Classico with the dry skins we pressed for Amarone. The berries were so rich in sugar and yeasts that a second fermentation starts. After that, the wine ages for 24 months in French oak. That’s the reason why you will find structure and a milder acidity in this wine. It is more rounded and rich in phenolic substances. Red, ripe fruits, balsamic and spicy notes and a clean, soft, fine and well balanced sip for your tongue and soul.
We like pairing it with some of our typical dishes here in Veneto and it’s lovely with tasty sauces, risotto, grilled meat, lamb and game.