This weekend I drank an outstanding bottle of Valpolicella Ripasso 2006 from Tommaso Bussola.  The 2009 vintage has 92 rating from Antonio Galloni and is available in retail stores for $19.

Ripasso is often called “baby Amarone” because the wine is made by using the skins (pomace) leftover from the making of Amarone wine.

After the grapes (primarily Corvina) undergo initial fermentation and racking, the wine undergoes a week-long fermentation on the pomace of grapes used for Amarone wine.  The juice is then racked in oak barrels for 18 months.

Coming soon … Summertime wines