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REGION: Veneto, Italy
VARIETIES: Corvina, Rondinella
INFO: Ripasso is made by taking Valpolicella wine and leaving it to ferment for a second time on the grape skins used for Amarone. The second fermentation is
triggered by the sugar content of the skins which had been dried in the sun,
concentrating the natural sugars. This process creates a well structured wine
with notes of black cherries, chocolate, vanilla, pepper and raisined fruits.
Velvety smooth with a long finish.