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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?