Ripasso, adding freshly fermented Valpolicella to the skins and lees of Amarone production, makes for a more complex and richer wine. Deep ruby-purple in colour. The nose is all spicy plum and raisins. The palate is creamy with flavours of plums and milk chocolate and a note of cloves on the finish.
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