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VALPOLICELLA RIPASSO DOC SUPERIORE
Ripasso is obtained from Valpolicella grapes; soft crushing, fermentation and maceration for about 10 days in October. Racking. The wine then remains in steel and cement barrels until February. Then fermentation on the marc of the newly drawn off Amarone ("Ripasso" technique), to acquire more body. Recommended pairings: perfect with risotto, pasta and beans, roasted and boiled meats.
