Tommasi Ripasso Valpolicella Doc Recipe
Italy
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Ingredients
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Wine Ingredients
Method
Wine Making Process
Harvesting Grapes
Harvest the Corvina, Rondinella, and Molinara grapes by hand during the optimal ripeness, usually in late September to early October.
Crushing and Fermentation
Crush the harvested grapes and allow them to ferment for about 10-15 days at controlled temperatures (around 25-28°C). Add yeast to initiate fermentation.
Pressing
After fermentation, press the grapes to separate the juice from the skins and seeds.
Refermentation with Dried Grapes
Add a portion of dried Amarone grapes to the young wine and allow it to undergo a secondary fermentation for an additional 15-20 days.
Aging
Transfer the wine to oak barrels for aging, typically for 12-18 months, to develop complex flavors.
Bottling
Once aged, filter and bottle the wine. Allow it to rest in the bottle for several months before release.