The name "Ripasso" comes from the oenological technique used to produce this wine: Valpolicella wine is re-aged on the skins of dried Amarone grapes at the end of its fermentation. In fact, the Italian word Ripasso means "re-passing".
Ripasso Bailo presents intense aromas of ripe red fruit with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet.
Harvesting - late September/early October, when the grapes are optimally ripe, allowing them to reach their highest peak of depth of colour, to complete the aromatic structure and smooth out the tannins. Hand harvested, stems removed, fermentation/maceration at controlled temperatures. Once fermentation is complete, the new wine is aged in tanks until January, the period during which the dried grapes for Amarone are vinified, after three months of drying. At this stage, the Ripasso is "grazed" on the skin of the dried Amarone grapes at the end of fermentation. The wine is then aged for 18 months in barriques, followed by extended bottle ageing. Deep ruby colour, intense aromas of ripe red fruits, prunes, violets, with ethereal and spicy notes; full body, with layers of silky tannins and a complex bouquet. Store in a cool and dark place, keeping the bottle in a horizontal position. Its structure and complexity allow the wine to improve during maturation in bottle, which can last up to 25 years, reaching its peak 15 years after the grapes are harvested.