The Ripasso is a red from Valpolicella that macerates in its own Amarone or Recioto skins: it is therefore a multifaceted product, which combines the agility of the fresh musts from these great territorial vines with the structure and roundness which comes from contact with already fermented withered skins. Furthermore, it undergoes medium-long ageing, about two years, often carried out partly in wood, to give the product a further complexity and aromatic and taste-olfactory richness.