Ripasso is an Italian term meaning 're-passed', for the technique of adding extra body and flavor to Valpolicella by fermenting the wine on the skins of Amarone wines after these dried-grape wines have finished their fermentation in the spring.  This gives the wine some of the fantastic qualities of Amarone without the full Amarone pricetag.

Fairly full bodied, with fragrant aromas (cherry, spice), firm structure, and a tangy palate of red berries, dark chocolate and herbs. Dry, savory, and satisfying. Its warm power just blossoms on the palate—make sure to open it well in advance. This wine is aged for twelve months in oak and six in bottle prior to release, and it goes down a treat with pizza, casseroles, and strong cheeses.