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Valpolicella Ripasso DOCG, Cantina di Verona, Veneto, IT
Rich and complex; showing flavors of cherry, blackberry and spice, with a silky body. To make a Ripasso, freshly pressed grape juice is mixed with grape pressings from a previous Amarone production. This process lends more flavor characteristics of Amarone to the wine. After 12 months developing in oak barrels, the wine is bottled and sometimes referred to as "Baby Amarone." · $62.00 at Cafe Panuzzo's
About 130–165 cal · protein 0–1 g, carbs 3–6 g, fat 0–0 g · estimate, not from the restaurant
KitchenSpot summaryA Veneto red made by blending fresh grape juice with Amarone grape pressings, with cherry, blackberry, and spice notes.
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Written by KitchenSpot from the menu and public information, not a diner review. Ratings come only from diners.
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