The Ripasso technique consists in refermenting a Valpolicella on the sugars- and yeast-rich grape skins of the area’s top wine, Amarone. This results in the wine becoming full-bodied, with a great concentration in the colour and in the perfume. Its bouquet is mellow and balanced, with an intriguing bouquet of blackberry jam, mature red fruits, spices and cocoa powder. Pa’Riondo is reminiscent of cherries and it is a perfect match for rich stews, steaks, chops or roasts, and mature cheeses.
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