Ripasso is an oenological technique used for the production of valpolicella ripasso, a red wine produced only in the valpolicella region.
Not everyone knows the secrets of this particular method, it is an ancient technique.
The Valpolicella is worked (repassed) for a certain period with the freshly pressed marcs of the Amarone end with this procedure a wine with the lightness of Valpolicella and the power of Amarone is made.

Grapes: Corvina, Corvinone, Rondinella and more.
Origin: The vineyards are located in the Valpolicella Doc area.
Vinification and aging: The Valpolicella is passed over the Amarone marc, the wine is transferred to French oak barrels for 24 months.
Color: Intense ruby red.
Bouquet: Intense, complex and fine, aromatic and fragrant.
Taste: Hints of immediately hit cherries, blackberries and raspberries, with an aftertaste of vanilla. A wine very persistent, full-bodied, ready to be enjoyed.
Alcohol: 15% vol.
Food pairings: Roast wine that goes well with all meats, both grilled and braised, and aged and fermented cheeses.