Not one, but two fermentations. That’s how Valpolicella Ripasso is made.
How? It all starts with fresh Valpolicella wine and the remaining lees of Amarone, still juicy and full of yeasts right after the fermentation. Pour the two together and a second fermentation starts. It lasts for 15 to 20 days.
The wine is then aged in French oak for around 24 months.
The result is a more structured and rounded wine, with a rich black cherry bouquet, a milder acidity, a more velvety yet dry taste.
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