Love Amarone but don’t want to break the bank? Valpolicella Ripasso is for you – it’s even nicknamed ‘baby Amarone’. It’s made in a clever way which melds the fresh fruitiness of standard Valpolicella with the rich, bitter-chocolatey character of Amarone. How do they do it? The clue is in the name: Ripasso. It literally means to ‘re-pass’ – the method of re-fermenting normal Valpolicella wine with the leftover skins from Amarone production. It transforms the standard light-bodied Valpolicella into a soft, supple, full-bodied wine which is seriously moreish. Morello cherries. Blueberries. Liquorice. It’s really lush and ripe with a touch of dried fruitiness from the Amarone skins. Perfect with roast lamb.