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The Ripasso and the dry grapes

The Valpolicella Ripasso has a particular production process.

If you want to respect the tasting order, you should always enjoy a Ripasso before having an Amarone. Your mouth needs to get gradually used to the different tastes and would hardly be able to go back to a Ripasso, after the complexity and structure of an Amarone. By the way, talking about production, you should actually change the order!

The Ripasso is produced after the pressing of the dry grapes we use for the Amarone and the Recioto. This is because you need to use the skins of these precious grapes to produce the Ripasso.

Wondering what happens?

Watch our video animation to discover more.