Derived from the word "ripassare" meaning "to pass again." The technique involves pouring a simple Valpolicella over marc and residues from Amarone or Recioto. This residual product contains a part of the sugar and of course also the wine is to be added to the light Valpolicella again to begin to macerate and ferment, at the same time to release a lot of flavors and force from the marc.
Did you know?
That Italy in 2011 was the worlds largest wine producer?
Way back in the 6th or 7th century BC, the Greeks planted the grape known today as Aglianico del Vulture, and ever since Basilicata has been on the wine list. The Romans called the region Lucania, named used alternatively today, but the modern name was introduced later, during the times...
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