Ripasso, a term that resonates with a sense of both innovation and tradition in the Italian wine world, is a fascinating process that results in wines of unique character and depth.
Ripasso A ripasso wine from Valpolicella In the late 20th century, a new style of wine known as ripasso (meaning 'repassed') emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration.
The story of Ripasso is the story of Amarone, which is the story of Recioto, which is also the story of Valpolicella, all wines from Italy’s Veneto region.
Complete Ripasso della Valpolicella wine guide. Name, origin, production technique, grapes, price and pairings of the "baby Amarone".
Ripasso della Valpolicella is a red wine from the Veneto region of Italy. The wine is produced by putting Valpolicella Classico under a second fermentation by adding the skins remaining from Amarone and Recioto production. This winemaking process imparts additional complexity, tannin, body, and slightly higher alcohol to the wine.
Valpolicella Ripasso is a fruity, complex red wine from the Valpolicella viticultural zone of Veneto, in the northeast of Italy. Estabalished as a DOC in 2010, Valpolicella wine generally lean towards the lighter end of the scale so the passito and ripasso methods of winemaking are popular throughout.
Ripasso is an ancient wine making technique used for centuries in Valpolicella wineries and now become very popular among wine enthusiasts. Ripasso, sometimes also called double fermentation, is a method used to give more structure, body and flavours to the basic Valpolicella wine.