The Ripasso production process consists of re-fermenting the most recent vintage Valpolicella wine with the marcs (grape skins) of the new Amarone wine. The wine acquires a better structure and complexity, as the skins are still rich with sugar and armoas.

Beautiful ruby to garnet red and a has a very complex bouquet of flavours ranging from intense plum, cooked fruits and spice which evolves into a delicate balsamic finish.