Importer's Notes:  Ripasso is a red wine from the Valpolicella area located north of Verona in the Veneto region. “Ripasso” means “repassed.” The production process of fermented Valpolicella is added to a cask containing the skins and lees left over from recently fermented Amarone wines. The process of adding (or repassing”) the Valpolicella wine  over  the  remainders  of the “bigger” Amarone wine gives additional color, texture and flavor to the Valpolicella wine.

The grapes are hand selected. They undergo soft pressing, fermentation and maceration for about 10 days in October. The wine then remains in steel and cement barrels until February. Subsequently, they are fermented on the marc of freshly racked Amarone (Ripasso technique), to acquire more body and taste. They are aged for at least one year prior to bottling.

Tasting Notes: Terre Molin Valpolicella Ripasso has an intense ruby red coloring. It has a ethereal and delicate bouquet that is elegant, with hints of ripe fruit. The palate is dry and soft, with a slightly bitter aftertaste with ageing.