The denomination of Valpolicella Ripasso, a famous red wine, derives from the particular production process that uses the same grapes utilized for the vinification of Amarone and Recioto (mainly Corvina, Corvinone, and Rondinella). According to the technique called 'ripasso', pomace pressed only lightly for the production of the two famous Venetian labels is recovered and added to the vat, where it rests for 10-15 days.
The result is a high-quality product with a moderate alcohol content, at least compared to its 'cousin' wines. With a deep red color that tends to garnet as it ages, Valpolicella Ripasso is characterized by a pleasant aroma and a full, velvety, and full-bodied taste. It is ideal paired with meat main courses, game roasts, and cheeses.
The production area is limited to the province of Verona only. This Italian red wine can take three denominations: Classico, Superiore, and Valpantena, if obtained in the valley of the same name.
