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Country of Origin:Northeastern Italy - Veneto



Grape Variety:Corvina, Rondinella

Residual Sugar:

Food Pairing:

Decanting Times:15mins


Winemaking:Oak barrel


Background: Beginning at the end of the 20th century, a new brewing method called "Ripasso" appeared locally, which literally means "re-pressing". This is to use the grape pomace separated during the fermentation process of making Amarone and add it to the Valpolicella wine that has completed fermentation. Because the yeast that has also been transferred will continue to ferment the sugar remaining in the pomace, it will make The raw liquor adds color, flavor and tannins. Wines made using this method can be labeled Valpolicella Ripasso DOC.


Tasting Notes:It has a deep and complex floral aroma with rich aromas of wild berries and jam. It has a delicious taste and a long, woody finish. Pairs well with rich sauces, stews, grilled meats, and aged cheeses.


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No Alcohol for Underage
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Cantina Di Monteforte Valpolicella Ripasso Clivus

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