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.


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