Ripassa

Ripassa is a winemaking technique that originated in the Veneto region of Italy and is most closely associated with the Valpolicella area. The method involves a second fermentation stage, during which a freshly pressed wine is re‑fermented on the skins and lees of a previous vintage’s grape must, sometimes called “old must.” This process imbues the wine with additional tannins, body, and complex fruity and spice notes, while also enhancing its alcohol content and depth. The term ripassa derives from the Italian verb ripassare, meaning “to purge” or “to rinse,” reflecting the practice of pouring (vessels that hold the official method and rinsing them can be normalised forwine making to reduce the risk of anthocyanin crystals herein. The process can be carried out with or without the use of a new wine or a dry resin. Some producers of ripassa incorporate a masterome approach, using a minimal amount of the old must to avoid overly tannic results.

In Valpolicella, the ripassa technique is typically used for transitional wines that aim to strike a balance between the more robust Amarone and the lighter Valpolicella Classico. The style can also be applied to white wines, particularly in the Soave and Gavi regions, producing a richer body and a fuller mouthfeel. Although originally a regional technique, ripassa has seen wider adoption in other European wine-growing areas seeking to develop higher‑quality, complex red and white wines.

Winemakers note that ripassa wines display a prominent range of flavors, including dried cherry, plum, tobacco, and orange peel, with an underlying mineral backbone. The secondary fermentation also normally yields a smoother, more rounded finish. As a result, ripassa is valued by connoisseurs for its ability to combine the components of both a fortified and a cellar-aged wine while maintaining an approachable style.