Valpolicella Ripasso DOC

After winemaking, Valpolicella wine is preserved to be subjected to the practice of refermentation for 10/15 days on the residual skins of Amarone della Valpolicella and become so Valpolicella Ripasso. The time of contact between skins and wine that must be short to allow the passage of tannins present in the grapeseed to wine and give the latter the characteristic “dryness”. After winemaking Valpolicella Ripasso is left to refine in wooden barrels and then in bottle to enter the market no earlier than 2 years after harvest.