Olivier Dumaine St. Joesph
A uniquely made, rich red from Italy
To make Valpolicella Ripasso newly fermented wine is passed over the skins and seeds leftover after robust, full-bodied Amarone wine is fermented (learn more about Amarone itself using the learn links at the bottom of the page). This technique gives the wine its name of “ripasso” or “repassed.” The Valpolicella wine picks up a good amount of color, flavor and structure from the Amarone pomace, giving it a fuller body and richness than a traditional Valpolicella.
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