Ripasso is a traditional wine of Valpolicella (VR). It is an enological novelty which stands out thanks to its double fermentation, which refines the best aromas. The production process starts with the traditional vinification of Valpolicella Classico. This wine is then fermented once again, with the marcs resulting after the vinification of Amarone. After 15–20 days of pump-overs, the wine is decanted and extracted through the racking. It is put on the market after 2 years. Food pairing: With first courses based on tasty sauces like pasta with ragù, meat ravioli, red meat (roasts, grilled meat and game) and seasoned cheeses. Serving temperature: 14-16° C. Taste: Dry, full, smooth, with an excellent structure and a delicate aftertaste of light spices (cinnamon and cloves) and licorice. Appearance: Intense ruby red with purple tinges. Aroma: Pleasant notes of plum, red berries, ripe cherry and sweet spices, with hints of vanilla and raisins. Grape variety: Corvina, Corvinone and Rondinella