ripassi

Ripassi is the plural form of Ripasso, a distinctive Italian winemaking technique that originated in the Valpolicella region of Veneto, and is applied primarily to the Montepulciano della Valpolicella grape variety. The word “ripasso” means “re‑pass” and refers to the process of re‑fermenting a fresh Valpolicella wine using the dried grape skins (most of which are leftover from the production of Amarone) of a previous vintage. The additional fermentation adds body, tannin structure, and complexity, similar to the effect of malolactic conversion but achieved through the co‑fermentation of the wine with the “passito” skins.

The Ripasso method involves the following steps: a first fermentation of the unfiltered, lightly pressurized Valpolicella wine, followed by the removal of the wine from the barrels and the co‑fermentation in small vessels with the boiled, dried Malvasia or other grape skins. The wine is left on the skins for a few days to weeks, then filtered and bottled. Because the skins are dried, there is no use of sulfur that inevitably adds a sweet aroma as in Amarone. The final product bridges the gap between the lighter Valpolicella and the more robust Amarone, offering a medium to full body with notes of dried fruit, chocolate, and subtle spices.

Ripassi are sold in a range of vintages and come in various bottle sizes from 0.75 L to 1.5 L. Critics often cite the balance between the freshness of the Valpolicella and the richness contributed by the passito skins as the key to its appeal. The technique is regulated by local denominazione di origine controllata (DOC) standards, ensuring quality and tradition in every bottle.