A wine positioned between the freshness of Valpolicella and the structure and complexity of Amarone and Recioto. To become Ripasso, the Valpolicella wine must be subjected to the practice of re–fermentation, ie it must be "passed again" on the remaining skins of Amarone or Recioto. It can also be obtained with the second fermentation of wine from fresh grapes on a percentage of the same dried grapes. We will taste a selection of the best Valpolicella Ripasso.
The participation fee is € 25,00 for members, € 35.00 for non–members.
The event is open to all.
The number of participants is set in a minimum of 30 and a maximum of 90.
If you are a Member ONAV, please remember to bring your glasses
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