In the late 20th century, a new style of wine known, appeared in the Valpolicella area of Italy; Known as Valpolicella Ripasso (meaning “repassed”). It wasn’t until about the 1980s that commercial wines under the Ripasso name were available. With this technique, the leftover grape skins and seeds from the fermentation of Recioto and Amarone wines are added to the batch of Valpolicella wines for a period of extended maceration (the process where wine gets its colour and tannins among other things). This additional grape skins and seeds, also helps the wine to ferment to a higher level of alcohol, closer to that of Amarone. It also contributes to the wine’s complexity, flavor and color. As the demand and production of Amarone has increased in recent years, so too has the demand for Ripasso! The wine is considered by many a baby Amarone or 2nd wine to it. When the style first became popular in the late 20th century, it was rarely noted on the wine label. There was also debate about whether it was even permitted to be included under DOC regulations for Valpolicella. Usually if it was mentioned at all it was relegated to the back label wine description notes. Today the term Ripasso now has a DOC of its own. Our Staff Favourite Monte Zovo Ripasso is on offer at the minute @ €15 per bottle, an absolute steal! Just the wine for this rotten weather, big warm flavours plummy red fruits and cocoa notes, delightful wine one it’s one by the fire our pair with hearty beef and lamb dishes.