Our Pojega vineyard in Negrar is situated near the celebrated gardens created by Conte Antonio Rizzardi in 1783.
Ripasso is a strictly controlled, traditional and unique wine-making method crafted only from grapes grown in Valpolicella. The name Ripasso comes from the re-fermentation of our Valpolicella wine from Pojega over the pressed skins our two Amarone wines (“Ripasso” is to re-pass). After this secondary fermentation, the wine is aged in French oak barrels for 12 months.
Our Pojega Ripasso is dry and generous, and we recommend it to be served (16° C or 60° F) with roasted meat or game dishes such as stuffed roast veal or steak tartar.