The "Ripasso" technique was traditionally used to strengthen the Valpolicella wine and consists of refermenting the wines of the same vintage or previous vintages on the fermented dregs of the dried grapes used to produce Amarone, this contact leads to a second fermentation lasting 6 to 12 days and gives the wine extra fragrance, alcohol content and body. After additional fermentation, the wine ages for about 10-12 months in Slavonic oak barrels (80%) and French oak tonneaux (20%), before being left to refine in bottles for another 6 months.
Deep ruby red colour.The very first sensation is of ripe rich fruit, dark cherries and sweet spices. It has a great persistent rich taste followed by its warm and elegant body.
Excellent with pasta dishes and grilled or stewed red meat, it can also be served with moderately aged cheese and game.