Italian Ripasso

Italian Ripasso wine style is a captivating expression of winemaking ingenuity, primarily found in the renowned Valpolicella region of Italy's Veneto. This technique involves fermenting Valpolicella wine a second time on the pomace (grape skins and seeds) left over from the production of Amarone, a process known as "ripasso." This unique method infuses the wine with added depth, richness, and complexity, enhancing its flavor profile with notes of dried fruit, spice, and a velvety texture. Ripasso wines typically offer a middle ground between the lighter Valpolicella Classico and the full-bodied Amarone, making them versatile and appealing to a wide range of wine enthusiasts.
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