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Ripassa is made by passing the Valpolicella wine over the pressed, withered grapes of the Amarone for 7-8 days. This causes a second fermentation to begin, which gives a higher alcohol content and a richer wine style. Sergio Zenato was the first in the 90’s to re-discover this ancient method of wine-making, which was awarded DOC status in 2010
This is a full-bodied, rich wine best served with food. It shows the characteristic deep blackberry flavours. It is very well balanced with ripe tannins and cherry and spice on the nose. It is ideal with game, roast meats or simply a chunk of aged parmesan!