Grilled meats, casseroles and mature cheeses.
The wonderful attributes of Ripasso wines are down to the way they are made. During the spring months, the Valpolicella wine is passed over the skins remaining from the production of Amarone. This increases the alcohol and overall vigour of the wine. It is then aged in oak for one year, before bottling. The resulting wine is full-bodied, with a complex liquorice and bramble, spicy character.
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