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 live 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.