Valpolicella Ripasso DOP
Literally translated as “re-passed,” Ripasso was aptly named for its unique production method of re-using the pomace of the current vintage’s Amarone to initiate a secondary fermentation. This Ripasso possesses aromas of sweet baking spices and vanilla, which transition smoothly into flavors of dried red berries and a hint of espresso. The finish is structured. La Colombaia combines fresh juice fermented in stainless steel and the pomace from the Amarone, before being aged for 12 months in French and American oak barrels, followed by 6 months in bottle. Pair with classic Italian dishes like tomato-based pasta dishes and or chicken parmigiana.
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