DOP 2014: If people know valpolicella, a red grape from the Veneto in northern Italy, it’s usually the “standard” version, a pleasing, fruit-forward light wine. But when it’s a ripasso, or “repassed,” version, things change quite a bit. In the case of this Acinum, that means there’s a second fermentation with the marc, which are the leftover skins, stems, and so forth from the production of the dried-grape-wine style called amarone.
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