Ripasso method

http://ideeup.org/?education=dissertation-editing-services&b8a=47 follow link Tommasi Ripasso Method is the unique result of refermenting TOMMASI Valpolicella Classico Superiore on the warm grape skins from which TOMMASI Amarone has been fermented.

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follow This process, used only in rare vintage years, imparts richness, character and personality of a great wine to an already superior wine.
“Ripasso” method is a technique that is done by the “re-passing” of the Valpolicella wine on the dried grape skins of Amarone, still warm and rich in sugar. The Valpolicella remains in contact with the pomace of Amarone for 10/12 days; during this period, a second alcoholic fermentation occurs.
Ripasso method gives to Valpolicella wine a better structure and a lower acidity, it is more rounded and it is suitable for aging in barrels for 18 months.

tini-fermentazione