"Ripasso" is an ancient tecnique of wine making in Valpolicella. The wine is first fermented in October using just natural yeasts for around 7 to 8 days. Then the wine is put through a secondary fermentation in January/February time u: first fermentation in October followed by a secondary fermentation using the sweet "passito" grapes for 15 days. The wine then spends 18 months in Slavonian oak casks (70%) and new barriques (30%), 4 months ageing in bottle before release.
Valpolicella Classico Ripasso 'I Progni'
- Le Salette
- Veneto, Italy
Method & Production
Deep ruby red in colour. On the nose you get wonderful ripe cherries, forest berries and a hint of vanilla, tobacco and chocolate. Well-rounded, elegant and warm with great acidity and well structured tannins.
Pasta with rich sauce, red meat and roast.