The Cellar   /   The technique of Ripasso

The Ripasso technique

Ripasso is a technique of refermentation of the Valpolicella wine with a long tradition. With this technique the pomaces left from the fermentation of the Recioto and Amarone are added to the Valpolicella wine for a period of extended maceration.  

This contributes to a wine's favour similar to the Amarone and helps to get a stronger structure and a longer potential of life and evolution if compared to the basic Valpolicella. The resulting wine is rounder, with a higher alcohol content, a lower acidity and a higher value in extracts and phenological substances. 

It has become a DOC in April 2010.


 

There are many reasons to come and visit us in Valpolicella.

Write us to ask more information about our wines and to arrange a visit to the vineyards or cellar.

It will be a pleasure to tell you more about us and our wines.

Privacy:
I authorize the processing of my personal data under the Privacy Act Legislative Decree 196/2003 (Please read the statement on data protection).

Our website uses cookies to ensure the best browsing experience.
If you want more information about cookies and how to control the enablement with the
browser settings access our Cookie Policy.
Product Added to Cart