Valpolicella Ripasso is a fruity, complex red wine from the Valpolicella viticultural zone of Veneto, north-eastern Italy. Because Valpolicella's wines generally lean towards the lighter end of the scale, for centuries the local winemakers have employed various techniques to improve the depth and complexity of their cuvees. The passito and ripasso methods have been the most successful: the former is used in the Recioto della Valpolicella and Amarone della Valpolicella, while the latter is used to make Valpolicella Ripasso.
Ripasso has been in continuous production for over 150 years and is rightly extolled as the “grandfather” of ripasso-technique Veronese wines. With the classic ripasso process, grape must is left to rest for a few days in spring on freshly-drawn lees from Bertani’s Recioto Amarone wine. Launched in the late 1850s, Secco-Bertani was in all likelihood the first ripasso Valpolicella to earn a substantial following outside its native Italy.
Deep garnet red.
Delicate, characteristic of mature wine, with scents of spices and nuts.
Dry, well balanced with a pleasing hint of bitterness in its lingering finish.
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