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Domìni Veneti produces two types of Valpolicella Ripasso. Ripasso is made with traditional techniques that have been rediscovered and enhanced in recent decades. They consist in leaving the Amarone skins in the fermentation vat and adding an equal quantity of fresh Valpolicella wine, thus starting a new fermentation phase lasting about 7 – 10 days.
The incredibly successful wine called Ripasso arises from this process. It has a higher alcohol content than Valpolicella, a more intense colour and a complex aroma. You have no choice but to love this wine.
Perfect with red meats, pasta dishes, and strong cheese, Dominite Veneti Valpolicella Ripasso is a real treat for any lover of strong full bodied red wine.
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