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Grape varieties: Corvina, Corvinone, Rondinella
Region: Verona, Venetien
Winemaker: Familie Pasqua di Bisceglie
Ripasso is a technique which consists in pouring, before aging in barrel, the wine in the vats where Amarone has been previously crushed, letting it in contact with freshly pressed pomace for about 15 days, in order to obtain part of the aromas of Amarone. Imagine to have the same acidity, fruitiness and palatability of Superiore with a kick of boldness, structure and opulence of Amarone and you figure out how Ripasso smells and tastes. Now it's time to get your bottle!