From the hills of the northern part of Verona, this “baby Amarone” includes 45% Corvina Veronese, 30% Corvinone, 10% Rondinella, and 5% Croatina. 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 Amarone are added to the batch of Valpolicella wines for a period of maceration. As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a ripasso as a type of “wine”. The Valpolicella is kept in contact with the Amarone pomace for a few weeks, which adds additional color and flavor, tannin and structure, ending with a very delicious, lush wine. Valpolicella Ripasso pairs well with pasta dishes, game, aged cheeses and smoked ham.
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