Valpolicella Ripasso DOC

Valpolicella Ripasso is a red wine produced in the Valpolicella region of Italy. It uses a process where the wine is femented twice. First using only the normal Valpolicella wine grapes. The second time on both the Valpolicella and additional Amarone or Recioto must (juice and crushed grapes) for about 15/20 days. So the fermentation process is restarted, "ripasso" in Italian. This results in a wine with a fuller body, more structure and concentrated taste and also higher alcohol content and longer life than regular Valpolicella.

To be labeled as Valpolicella Ripasso DOC, wines must follow the same regulations as normal Valpolicella with the addition of the drying progress and that the wines must at least age two years in wooden casks before being bottled.

Valpolicella Ripasso can in some cases be labeled as Classico, Valpantena and or Superiore when it complies to the additional following requirements:

• Classico: Must come from the orignal (smaller) area in which Valpolicella wines were originally made. Roughty the Negrar, Fumane and Mazzono areas.
• Valpantena: When the wine comes from the Valpantena subregion mostly around the village Grezzana.
• Superiore: More strict requirements on grape quality.

For its pleasing characteristics, it can accompany winter dishes, main courses, salamis and cheeses of medium maturity.