Meget fin Ripasso.
Azienda agricola La Giaretta.
Using the traditional technique called “ripasso,” that is, letting the Valpolicella Classico undergo a second fermentation on the marcs of the Amarone, the Valpolicella Classico Superiore is obtained, a wine with a robust body and a ruby red color.
The two-year-long ageing process and the subsequent refinement in bottle (at least five/six months) confer upon the wine a pleasant roundness and tertiary scents.
Perfect with main courses of strong flavor and any kind of cold meat and salami.
To fully enjoy its bouquet and flavor it should be served at a temperature of 18°.
Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or Recioto
In the late 20th century, a new style of wine known as ripasso (meaning "repassed") emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. The additional food source for the remaining fermenting yeasthelps boost the alcohol level and body of the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to a wine's complexity, flavor andcolor.[9] As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a ripasso as a type of "second wine". An alternative method is to use partially dried grapes, instead of leftover pomace, which contain less bitter tannins and even more phenolic compounds.
