Ripasso refers to an Italian winemaking technique which ‘double ferments’ wine over the skins of previously fermented grapes (called must or pomace) to build extra structure, body and flavour into the wine. Traditionally it is used in Valpolicella DOC in the North of Italy where the grapes have first been dried to concentrate the flavours before vinification for the Amarone and Recioto styles of wine of the region. The additional fermentations boost the alcohol level as well as tannins, glycerine and phenolic compounds that add extra complexity, flavour and colour to the finished wine. At Margan, we ‘re-pass’ wine over pomace several times and use different red varieties (including Barbera) to achieve the desired flavour and structure for our Ripasso.