Aged in barrels for 18 months. After bottling, the wine ages in the bottle for 8 months.Valpolicella Ripasso takes its name from the particular method used to produce this wine. In February, the wine obtained from the grapes harvested in October is left to re-ferment with the skins of the grapes used for Amarone and Recioto production. With this second fermentation, the body, color, and alcoholic content of the wine is increased.
Food Coupling: It pairs up well with all types of meat, both grilled and braised, and with aged cheeses.