Translated, ripasso  means to ‘re-pass’, or ‘to go over again’. This refers to the traditional method of putting the resulting wine on Amarone grape skins for 15 days to extract extra colour and tannins. It certainly pumps up the performance, like adding a supercharger to a Ferrari. So you better buckle up! The oak routine takes on an international flavour, with a third each of French, US and Slavonian oak from Croatia all lending an equal hand. There’s a lot going on here - with layers of fruit cake and spice, lifting with rich plum compote. That extra time on skins delivers plenty of grip on the palate, with brambly herbal notes lingering on the finish. Yep - it’s a supercharged Ferrari alright - but one that’s been tamed for the dinner table.