The ripasso method involves pouring the new Valpolicella wine over the lees of the Amarone production of the same year to give it more concentration. Dense purple in colour, this wine has a cedary, tobacco and cherry nose with spicy, toasty oak notes. It's medium- to full-bodied, dry with a rich cherry flavour and balancing acidity.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access