“Ripasso” is an age old technique which involves re-fermenting Valpolicella wine on the pressed skins of Amarone. This technique reflects the traditional peasant values of “no waste” – in this case the pressings, with their rich colour, plentiful aroma and unfermented sugars, obtained from the making of both Recioto and Amarone, are re-used to create a second fermentation in the Valpolicella wine, improving the wine’s quality. Following fermentation the wine is aged in 3000 litre wooden vats for approximately 18 months.
Ca’ La Bionda Valpolicella Ripasso Classico Superiore Doc “Malavoglia” 2019
This Valpolicella Ripasso is completely dry in the true Cà la Bionda style, a wine of structure and at the same time elegant and fresh. It is a faithful expression of the traditional style of this wine : the wine shows all the qualities of a great Italian red wine, freshness and elegance with good body and structure. This wine is completely dry in the true Ca la Bionda style.