‘In my judgment the Ripasso style of winemaking is a treasure. They take grapes from a very ordinary varietal—mostly Corvina—and make an ordinary Valpolicella wine, which is to say it’s slender and tart. Then they use the leftover, dried grape skins from making the high-end Amarone, which have been raisinated to concentrate flavours and eliminate moisture, and re-ferment the Valpolicella on those skins, boosting alcohol, flavour and body. Ripasso literally means to pass over again.’ New York Times 2109
Ruby-red, this wine offers intense aromas of wild cherries, redcurrant and hints of toasting. Rich and full-bodied with sweet and round tannins on the palate.