Ripasso Technique




The technique we use to make Ripasso - and it is a real matter of technique - arises from the opportunity to extract all of the residual sugars in the fermented Amarone grapes.
To understand the process, we must consider the fact that during a usual fermentation the ratio between wine and marc is 70/30. On the other hand, in the case of Amarone where the grapes undergo a long drying period, this ratio changes in favor of the marc - 60% marc vs. 40% wine.
Hence the tradition of refermenting part of the current Valpolicella to enrich the wine with a second fermentation on the Amarone skins, which are still full of sugars, polyphenols and Amarone wine; increasing structure, softness and color.


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