Right after the fermentation of the Amarone raisined grapes, the best selection of Valpolicella “passes over again” on the Amarone pomace, initiating a second short fermentation; this increases the alcohol content and results in a wine richer in color, body and aromas. The new resulting wine from the ripasso technique is closely related to Valpolocella’s greatest wine: Amarone.
After the crushing of the dried grapes, from which Amarone is made, the Valpolicella wine produced in the October harvest is “passed over again” on the still-warm marc of Amarone. A second alcoholic fermentation begins, which increases the alcohol content and the wine becomes richer in color, body, and aromas.
The result of this process is a refined and much more concentrated wine which is extremely smooth and velvet-like, with intense aromas of small red fruits.
