Grapes: Corvina, Corvinone, Rondinella and Croatina.
Historical Notes: The name Ripasso derives from the enological technique used to produce this wine: the Valpolicella wine is repassed on the skin of the Amarone at the end of its fermentation. Infact the Italian word Ripasso means to repass. In this way the Ripasso absorbs the taste of the Amarone’s skins and enhances its body and character.
Alcohol content: 13,5-14,5% by vol. (it depends on the vintage).
Tasting Characteristics: deep ruby colour, intense scents of ripe red fruit, prunes, violet, with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet.
Food Matching: mushroom risotto, beef filet with green pepper, braised beef with “polenta”, lamb ribs and seasoned cheeses.