Valpolicella Ripasso starts life as a normal Valpolicella, but makes use of the Amarone pomace (grape skins, pulp and seeds) to add extra richness and texture to the wine. Once the Amarone has been made, the Valpolicella is poured (or ‘repassed’) over the pomace that is left behind. The remaining sugars kickstart a second fermentation which enhances the flavours of the Valpolicella Ripasso as well as lending an Amarone-like richness and texture, before further maturation in Oak barrels. In fact, Valpolicella Ripasso is often referred to as ‘baby Amarone’. It is a delicious medium to full bodied wine with an ABV of around 14%