"Ripasso" literally means "re-passed" or "passed again" and this wine is the bridge between the young Valpolicella and the adult Amarone and Recioto. It's made with the year's wine which is fermented a second time with the marcs (leftover skins etc) of the dried Amarone and Recioto grapes, for 5/7 days. The wine goes well with rich first courses, red meats and with cheeses that aren't too mature.