Valpolicella Ripasso

Valpolicella Ripasso is produced using a unique winemaking technique in which Valpolicella wine is refermented on the leftover grape skins from Amarone production. This process — known as the ripasso method — gives the wine greater body, richness and complexity than a standard Valpolicella, while remaining more approachable and affordable than Amarone itself. With flavors of ripe cherry, dried fruit, chocolate and spice, Ripasso occupies a distinctive middle ground between the freshness of Valpolicella and the power of Amarone — earning it the nickname "baby Amarone" among wine lovers.