Ripasso Method is obtained by the re-fermentation of Tommasi Valpolicella Classico Superiore on the dried grape skins that are gently pressed and still warm after fermenting in the must for Tommasi Amarone.
“Ripasso” method is a unique technique that “re-passes” the Valpolicella wine onto the dried grape skins of Amarone, still warm and rich in sugar after fermentation. The Valpolicella wine remains in contact with the pomace of Amarone for 10/12 days; during this period, a second alcoholic fermentation occurs. The Ripasso method gives the Valpolicella wine more structure and softer acidity, it is more rounded, complex and suitable for aging in barrels for 18 months.
It has a lovely, deep colour. Medium to full-bodied and a gentle, silky, LONG finish. Break out the BBQ to accompany it.
VALPOLICELLA RIPASSO – TOMMASI 2017