Ripasso is a strictly controlled, traditional and unique wine-making method crafted only from grapes grown in Valpolicella. The name Ripasso comes from the re-fermentation of our Valpolicella wine from Pojega over the pressed skins our two Amarone wines (“Ripasso” is to re-pass). After this secondary fermentation, the wine is aged in French oak barrels for 12 months. The 2018 seems to have an extra layer to it, it is richer, more full in body and more complex than any other vintage. Still incredibly fresh and pure in fruit but with a rounder, richer feel it is sure to have a very broad appeal. The Pojega Ripasso is dry and generous, and we recommend it to be served (16° C or 60° F) with roasted meat or game dishes such as stuffed roast veal or steak tartar.
Size: 750 mL ABV 14.0%
Suggested food pairings: Cured Meat, Red Meat
Suggested cheese pairings: Asiago, Cheddar, Gouda, Manchego, Parmesan, Pecorino, Blue Cheese, Gorgonzola, Roquefort, Stilton, Taleggio