You know what an Italian Ripasso is? Well, this is a French version.
The technique is the “re-passing” of the Valpolicella wine on the dried grape skins of Amarone, still warm and rich in sugar. The Valpolicella remains in contact with the pomace of Amarone for 10/12 days; during this period, a second alcoholic fermentation occurs.
In this case we are in the south of France and using Grenache, Syarh and Carignan grapes. The wines from 2014 is “passed over” spent skins from the 2015 vintage and the result is a rich, (almost sweet), soft,fruity red which will be great with all those warm autumnal and wintry comfort foods.
Drink now to 2020