Bailo Ripasso

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Bailo Ripasso

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.

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.

Bailo Estate

The Bailo wines, Amarone and Ripasso, are produced in Valpolicella, north of Verona, in a marvellous hillside estate. The vineyard has a perfect exposure, the soil is calcareous, the vines are old with high density and they are farmed organically. [...] Read more