90 points Luca Maroni
The name Ripasso derives from the enological technique used to produce this wine: the Valpolicella wine is repassed on the skins of the dried grapes of the Amarone at the end of its fermentation. Infact the Italian word Ripasso means to repass.
Ripasso Bailo presents intense scents of ripe red fruit, with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet.