The Valpolicella wine produced from September to October is fermented again in January for 15-20 days. This time on the lees of the Amarone using the ripasso method. The lees and skins of the Amarone contain sugars and during the refermentation about 10% of the Amarone is absorbed, giving the wine more aromatic complexity while still retaining the lighter mouthfeel of Valpolicella. The presence of residual sugar in the pulp of the Amarone Valpolicella makes it possible to extract the typical characteristics of Amarone such as aromas of dried fruit and structure. The wine has an acidity of 5.5 to 6 grams per liter.
The grapes for Le Ragose Valpolicella Ripasso DOC 2021 are specially selected, hand-picked, and come from vineyards that cover 16 hectares, a few years after planting. Each hectare contains approximately 4200 plants. The terroir includes red & brown clay, and limestone from the Eocene.