Valpolicella Ripasso is made with partially dried grape skins and seeds that have been left over from fermentation of Amarone or Recioto. This style of wine is tannic, with a deep colour, more alcohol and more extracted than regular Valpolicella. Best matched with red meats. Dark, garnet-coloured, tangy and savoury, this has notes of spice and ripe berries. The palate is smooth, with a polished feel.