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|Appellation/Sub-Region||Valpolicella Ripasso DOC|
|Vineyard/Cellar Practices||Certified Organic|
The process of making ripasso wines is particular to the Valpolicella region, in the Province of Verona in northeastern Italy. The winemakers save the pressed, partially-dried skins left over from making Amarone and Recioto and add them to already-fermented wine made from regional grapes (in this case, 80% corvina and 20% rondinella) for a second fermentation. “Ripasso” refers to this “second pass” in the vat, which increases the alcohol content and lends wines of this style a deeper, richer flavor. The Tezza family winery—run by cousins Flavio, Vanio, and Federico—stands out among Valpolicella producers by sourcing exclusively from their own organically farmed vineyards. After harvest in October, ten days maceration in steel vats, and refermentation in January, this ripasso ages in barrel for 18 months and in bottle for an additional six months. Warm aromas of prune and dried blackcurrant lead to ripe berries and black cherry on the palate, with a hint of pepper and soft tannins. Traditionally paired, in Verona, with polenta and soppressata, though it would pair perfectly with any charcuterie plate you might put together. Certified organic.