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.
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 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.
