Ripasso wines are wines that have been fermented TWICE. Once like a normal boring wine. The wine then has dried grapes added to it resulting in a small second and really very interesting and cool at parties fermentation.

A blend of Corvina (40%), Corvinone (30%), Rondinella (20%), and Molinara (10%) grapes. Grown and produced by the Adalia estate in the subregion of Valpolicella in Veneto, Italy.

Grown with organic and biodynamic vineyard cultivation., the grapes are harvested by hand, before being softly pressed into concrete tanks, where they are fermented with wild yeasts and macerated on skins for 7 days.
The wine is left to mature for 4 months in the concrete tanks, before being macerated on Amarone must for 7 to 10 days, causing the second fermentation, and finally matured for another 18 months in 25hL oak barrels.

The wine is bottled with minimal added sulphur.