A “Ripasso” wine is made by a slightly different process which gives it a unique intensity. Grapes are harvested in early October, they are then laid out on wooden slats and dried in a loft for 3 months.
After fermentation, skins of grapes used to make Amarone wine, are added to the steel tanks for a second fermentation, this is the famous Ripasso technique. The wine is then aged for at least twenty months in French oak barrels and a further 6 months in the bottle.
The result is a wonderfully deep ruby red wine, full-bodied, fruity with spicy aromas and subtle tannins, followed by vanilla & tobacco on the finish.
A versatile food wine for heavier rich tomato-based stews but also a great match with aubergine parmigiana and aged cheeses such as parmesan.