Ripasso

Ripasso, also known as Valpolicella Ripasso, is a winemaking technique from the Valpolicella region in Veneto, Italy. The term ripasso comes from the Italian verb ripassare, meaning “to pass again.” It involves repassing Valpolicella wine over the grape skins and sediments left from the production of Amarone or Recioto, which extracts color, tannin, and concentrated flavors. The resulting wine is typically richer and fuller-bodied than standard Valpolicella but lighter than Amarone.

The production method starts after the Amarone or Recioto pomace has been prepared. Valpolicella wine is transferred onto this dried- grape residue in tanks or large oak casks for a period ranging from a few days to several weeks. During this contact, the wine gains depth of color and aromas of dried fruit, along with increased structure. After the maturation period, the wine is aged according to the producer’s style, often in stainless steel or oak for a short to moderate aging.

Flavor and style characteristics of Ripasso wines commonly include a ruby to garnet color, aromas of cherries, plums, and raisin, with notes of almond, vanilla, cocoa, or spice from oak. They typically show moderate to firm tannins, balanced acidity, and alcohol levels around 12 to 14 percent.

Classification and region: Ripasso is a recognized technique within the Valpolicella DOC and can be labeled as Valpolicella Ripasso (sometimes Valpolicella Classico Ripasso). It is distinct from Amarone della Valpolicella and Recioto della Valpolicella, which are made from dried grapes but represent separate wine styles. The style is closely associated with the Valpolicella area in northeastern Italy.