In the late 20th century, a new style of wine known as ripasso (meaning “repassed”) emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. The additional food source for the remaining fermenting yeasts helps boost the alcohol level and body of the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to a wine’s complexity, flavor and colour. Valpolicella on steroids, baby amarone or perhaps somewhere inbetween.
The Muraie Ripasso is refermented over the Recioto pomace in February before aging in large oak for 18 months. Rounded, deep and luxuriant style of Ripasso.
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