Gino Cordin Valpolicella Ripasso Superiore DOC 15%

How it’s made The ‘ripasso’ method is a tradition which is celebrated every year; Valpolicella wine is ‘passed over’ the skins of the grapes already used for Amarone while they are still warm and full of sugars. The first step is manual harvesting and collection in special boxes which are left in the drying shed for 3 months, then the grapes become a basic Valpolicella which is left in contact with the Amarone skins for a few days. During this time, a second fermentation takes place. Aging In French oak barrels for 12 months, then in steel vats until bottling.