Organoleptic characteristics: The Ripasso Valpolicella wine has intense red color tending to garnet with aging. It has a characteristic and pleasant aroma and, in the mouth, it is full, velvety, full-bodied. Historical-cultural infos and curiosities: Testimonies of wine-making activity in the area of Valpolicella date back to ancient times, as ancient is the technique of "ripasso", that has always been typical of this territory (testimonies have come down to us from the Middle Ages and the Republic of Venice). Official regulations of this production technique are enacted in the sixties, followed by the production of "Valpolicella Ripasso". The DOC is obtained in 1968. Serving suggestions: Important, savory, with meat sauces main courses, red and white meat grilled, roasted, stewed, boiled. Production area: Province of Verona. Production techniques: The technique of "ripasso" is carried out by pouring the Valpolicella in the vats where Amarone was pressed before. It is left for about two weeks in contact with the vinasse, so as to take the aroma. This technique can also be implemented with Recioto instead of Amarone, and the result is a sweeter wine. Grape varieties allowed for its production: Corvina Veronese (from 45% to 95%) and Rondinella (from 5% to 30%). To produce this wine, grapes from red berry varieties allowed for cultivation in the province of Verona or classified native Italian can be used (up to a maximum of 25%).
