Ripasso is a traditional technique that promotes a second fermentation through the wine’s contact with warm dried grape skins from which Amarone has been pressed. This practice increases slightly the alcoholic content and enriches the wine with a greater concentration of sugar, glycerine, polyphenolic substances and aromas. The wine then matures in 30-hectoliter (660 gallon) Slavonian oak barrels for 1 year and for a further six months in bottle.

Tasting notes

COLOUR Intense and deep ruby-red color. BOUQUET Ample and remarkably complex, with vinous tones and well-defined scents of cherries against a tenous background of chocolate. FLAVOUR Dry on the palate with a fine and harmonious balance, great strength and sturdy body. The aftertaste is highly persistent and delectably clean.

Technical notes

ALCOHOL LEVEL 13% vol.

Food pairing

A particularly fine accompaniment for all meat dishes, savory preparations of the rural tradition and cheeses that have been aged for moderate to long periods.