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Often called the “baby Amarone,” this Ripasso offers depth, richness, and velvety smoothness while retaining the freshness of classic Valpolicella. Made by re-fermenting Valpolicella wine on the dried grape skins used for Amarone, it gains extra body, complexity, and a touch of sweetness. Bursting with ripe cherry, plum, and blackberry, layered with notes of spice, cocoa, and a hint of dried fruit, the palate is full-bodied yet elegant, with refined tannins and a long, warming finish. Crafted from 70% Corvina, 20% Corvinone, and 10% Rondinella, it’s a superb companion to roast meats, game, mature cheeses, and hearty pasta dishes.
Style: Rich, full-bodied red wine
Alcohol: ~14% ABV
Serving suggestion: Best served at 16–18°C, decanted for one hour before drinking to fully open its aromas.
Often called the “baby Amarone,” this Ripasso offers depth, richness, and velvety smoothness while retaining the freshness of classic Valpolicella. Made by re-fermenting Valpolicella wine on the dried grape skins used for Amarone, it gains extra body, complexity, and a touch of sweetness. Bursting with ripe cherry, plum, and blackberry, layered with notes of spice, cocoa, and a hint of dried fruit, the palate is full-bodied yet elegant, with refined tannins and a long, warming finish. Crafted from 70% Corvina, 20% Corvinone, and 10% Rondinella, it’s a superb companion to roast meats, game, mature cheeses, and hearty pasta dishes.
Style: Rich, full-bodied red wine
Alcohol: ~14% ABV
Serving suggestion: Best served at 16–18°C, decanted for one hour before drinking to fully open its aromas.