Ripasso literally means “to pass again”. This refers to the process in which a Valpolicella Classico is passed over the skins and pips that remain after the fermentation of an Amarone or Recioto, causing a new fermentation that gives extra colour and flavour to the wine. A good Ripasso therefore has the drinkability of a 'normal' Valpolicella, but the depth, intensity and elegance of an Amarone.
The wine matures for at least 12 months in large wooden barrels before being bottled. Lots of aromas of cherries, blackberries and spices. Very pleasant red wine with a warm and persistent aftertaste.