Toscana igt

Valdobbiadene Prosecco superiore DOCG (1)

Venezia Giulia igt (3)

Vernaccia di Oristano DOC (1)

Vin Santo del Chianti DOC (1)

Vino Spumante di qualità (4)

Vino rosso (1)

Zürichsee AOC (11)

Zürichsee AOC (11)

75 cl (2)

1200 cl (1)

Demeter biodynamisch

Awards

Storable

It is considered the little brother of the big, opulent Amarone, similar in taste, but a little more lively and lighter. He also comes from the north of Italy, more precisely from the north-east, the Valpolicella, north of Verona. Ripasso means to pass again. The most important thing about the process is that the finished wine is fermented a second time in spring on the dried amarone pomace from the previous autumn after fermentation is complete. The yeasts and sugar contained in the skins of the pomace dissolve a second fermentation. In this way, additional colourings and tannins are added to the wine, it acquires more body, more character, more flavour and a higher alcohol content. With the rise of the Amarone, the Ripasso has also increased and replaced the traditional Valpolicella as far as possible. In the past, before the Amarone boom, the area was known for a light, always tart but still palatable drop with little alcohol and pronounced fruit. The Valpolicella was very popular and was cultivated far beyond its actual area of origin, only about a tenth of it came from the real Valpolicella. Today this wine has almost disappeared, the Ripasso process, so to speak the "upgrade" of the Valpolicella, is experiencing widespread popularity. Ripasso can be an oenological gamble that is not always crowned with success, one also encounters wines with passito like, compotent notes, the second fermentation is difficult to control. If lucky, however, a wine with complex, incomparable aromas emerges, the marriage of the fresh Valpolicella fruit with the slightly bitter notes of Amarone. Much more than just its imitation.

It is considered the little brother of the big, opulent Amarone, similar in taste, but a little more lively and lighter. He also comes from the north of Italy, more precisely from the north-east, the Valpolicella, north of Verona. Ripasso means to pass again. The most important thing about the process is that the finished wine is fermented a second time in spring on the dried amarone pomace from the previous autumn after fermentation is complete. The yeasts and sugar contained in the skins of the pomace dissolve a second fermentation. In this way, additional colourings and tannins are added to the wine, it acquires more body, more character, more flavour and a higher alcohol content. With the rise of the Amarone, the Ripasso has also increased and replaced the traditional Valpolicella as far as possible. In the past, before the Amarone boom, the area was known for a light, always tart but still palatable drop with little alcohol and pronounced fruit. The Valpolicella was very popular and was cultivated far beyond its actual area of origin, only about a tenth of it came from the real Valpolicella. Today this wine has almost disappeared, the Ripasso process, so to speak the "upgrade" of the Valpolicella, is experiencing widespread popularity. Ripasso can be an oenological gamble that is not always crowned with success, one also encounters wines with passito like, compotent notes, the second fermentation is difficult to control. If lucky, however, a wine with complex, incomparable aromas emerges, the marriage of the fresh Valpolicella fruit with the slightly bitter notes of Amarone. Much more than just its imitation.