Wine maker notes

Literally translated as “re-passed,” Ripasso was aptly named for its unique production method of re-using the pomace of the Amarone during fermentation. To create this wine, La Colombaia combines fresh juice fermented in stainless steel and the pomace from the Amarone, initiating a second fermentation. Aged in oak and then cellared in bottle, this Ripasso possesses aromas of spice and vanilla, boasting flavors of raisined fruit and red berries. La Colombaia Valpolicella Ripasso is a wonderful accompaniment to roasts and hearty risottos.