Valpolicella Ripasso - The "little brother" of Amarone

Valpolicella Ripasso is a DOC red wine from Veneto, produced exclusively in the Valpolicella area, in the province of Verona, from native vines such as Corvina, Corvinone and Rondinella, plus other local varieties allowed by the specification.

In essence, these are the same grapes used for the production of Amarone and Recioto . The traditional winemaking technique of "ripasso" consists in the contact of the Valpolicella base wine with the residual pomace of Amarone , more or less dried, for about 15-20 days. Also other wines, the Veronese as "Campofiorin" of the Masi Winery and "Secco Bertani" of the homonymous winery, are born from the same production technique as Ripasso.

The result is a wine with a ruby red coat, which develops ethereal hints of red berry fruits on the nose, often enriched with toasted notes of vanilla and tobacco; more structured and long-lived than the base wine , more alcoholic but also more round and harmonious . Its characteristics make this wine particularly suitable to accompany winter first courses, second courses, salami and medium-aged cheeses.

Valpolicella Ripasso can receive the following denominations:

Classic if produced in the sub-area comprising the municipalities belonging to the classic Valpolicella.
Valpantena if produced in the Valpantena valley.
Higher if the aging in cask takes place for a minimum of 12 months starting from 1 January following the harvest and the alcohol content is higher than 12% for consumption.