Valpolicella Ripasso – Where Amarone Meets Elegance

There is a very specific moment in the cellar when Valpolicella wine meets the skins of Amarone grapes.

That moment is called “ripasso”.

And it changes everything.

The first time we saw it happen, we immediately understood why this technique has survived for generations in the hills of Valpolicella.

What Ripasso Really Is

After Amarone production, the grape skins still contain extraordinary richness — aromas, structure and concentrated flavour.

Instead of discarding them, winemakers pass the already fermented Valpolicella wine over those skins for a second fermentation.

The wine absorbs depth, texture and complexity while preserving its freshness and drinkability.

The result sits perfectly between a Valpolicella Classico and an Amarone.

Richer than Valpolicella.
More approachable than Amarone.

A balance that makes Ripasso one of the most loved Italian red wines worldwide.

Tasting Notes

Nose: ripe cherry, black cherry, red berries, chocolate, sweet spices and soft vanilla.

Palate: velvety, warm and beautifully structured with smooth tannins and a long elegant finish.

A wine with confidence rather than aggression.

How We Like to Enjoy It

• Risotto with porcini mushrooms

• Roasted and grilled meats

• Slow-cooked dishes

• Aged cheeses

• Long dinners with friends

This is the kind of wine that elevates a table without becoming intimidating.

Refined.
Comforting.
Deeply Italian.

Why We Recommend It

Valpolicella Ripasso is often called the “little brother of Amarone”.

But honestly, it deserves its own identity.

It offers remarkable depth and complexity while remaining versatile, approachable and incredibly enjoyable to drink.

A premium Italian red wine that overdelivers in every possible way.