Ripasso is an Italian term meaning re-passed. It is a technique that adds additional flavor and alcohol to the Valpolicella. The unpressed grape skins to make raisinated wine called Amarone are added to the already blended and fermented Valpolicella. This adds an incredible amount of body, character, and style to the typically simple wine. The benefits of this process are oxidized and botrytis flavours and additional tannins. The tannins give this wine a few extra years in the cellar as well. Maturation in wood and refining in bottle for about 2 years before selling. Intense garnet colour with brick red glints; distinct taste of red berries and a hint of liquorice, providing a slightly bitter aftertaste. Serving temperature: 18-20 C. The history of Venetian wine has special roots. In the Middle Ages they drank wine from every province in the Veneto, each with its own characteristics. The hilly area around Verona produces light, meltingly fruity wines with real character. A very smal