Valpolicella Ripasso DOC

The technique of “ripasso” (repassed) is an exclusive from the Valpolicella territory.
The unpressed grape skins to make the Amarone wine are added to the already blended and fermented Valpolicella. This process adds to the wine a greater body and character. The “ripasso” technique, together with the wine sharpening in oak barrels for at least one year, gives the wine a strong structure and a full red rubin colour. It is ideal with red meats, game and hard cheese. Best served at 18°C.