Ripasso means to ‘go over again’ and is one of the appellations most ancient traditions, and also a little confusing. At Speri it is made by refermenting Valpolicella on the vinacce (pressed skins) from the Amarone. Valpolicella completes its fermentation in cement and then in March, following the first pressing of the Amarone, it is refermented on 30% of the Amarone vinnace for 8 days. Then it’s back into cement for the second alcoholic fermentation before maturation in large oak for one year. The wine is a deep plum colour, aromatic with a solid core of fruit, balancing the richness found in Amarone with the assertiveness of Valpolicella. Notes of red fruits, spice, fruitcake and chocolate, the palate is rich and mouthfilling with a long finish.