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Ripasso is a traditional technique that promotes a second fermentation through the wine’s contact with warm dried grape skins from which Amarone has been pressed. This practice increases slightly the alcoholic content and enriches the wine with a greater concentration of sugar, glycerine, polyphenolic substances and aromas. The wine then matures in 30-hectoliter (660 gallon) Slavonian oak barrels for 1 year and for a further six months in bottle.
| Tasting notes |
| COLOUR
Intense and deep ruby-red color.
BOUQUET
Ample and remarkably complex, with vinous tones and well-defined scents of cherries against a tenous background of chocolate.
FLAVOUR
Dry on the palate with a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean. |
| Technical notes |
| ALCOHOL LEVEL
13% vol. |
| Food pairing |
| A particularly fine accompaniment for all meat dishes, savory preparations of the rural tradition and cheeses that have been aged for moderate to long periods.
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