Ripasso

Ripasso – A fascinating speciality from Valpolicella

Valpolicella Ripasso: Origin and significance

The northern Italian region of Valpolicella is one of the most traditional areas for red wine in Europe. Located between Verona and Lake Garda, the region is not only scenically beautiful, but also a cradle of great winemaking. Valpolicella wines form a superordinate category that includes the classic Valpolicella as well as Ripasso and Amarone. The name “Ripasso” is protected by law and falls under the DOC classification, which guarantees origin, quality standards and traditional production methods. The cultivation of the grapes and the vinification for Ripasso are only permitted in certain municipalities in the Veneto region in order to ensure the authenticity and quality of the wines. Valpolicella Ripasso has established itself as a very special variety – a wine that delights with its depth, structure and aromatic complexity.

The Ripasso process – a unique technique

The reason for the Ripasso process is to give the wine more complexity, structure and depth through a second fermentation. The term ‘Ripasso’ literally means ‘passed through again’. And this is precisely what makes this method so special. In the production of Ripasso wine, an already fermented Valpolicella wine is passed over the skins (pomace) of Amarone. During this process, the residues from Amarone production, i.e. the grape skins, are reused, allowing natural colourings and sugars to pass into the wine, influencing its colour, maturity and alcohol content. The yeasts still present in the pomace cause a second fermentation, which develops additional aromas and tannins. This second stage leads to renewed fermentation and intensifies both the colour and the alcohol content and the interplay of aromas. It is a sophisticated technique that requires a great deal of skill. Depending on the production method, certain additives or additional information may also be noted on the label.

The production process – tradition meets precision

The basis for every Valpolicella Ripasso is selected grapes such as Corvina, Rondinella and Molinara, which are carefully harvested by experienced winemakers. The quality and character of Ripasso are largely determined by the winery, which accompanies the entire production process with traditional craftsmanship and special care. After the first fermentation process, the wine is stored in stainless steel tanks for a period of time before being used for the Ripasso process. During the second fermentation on Amarone pomace, the wine gains additional body, more alcohol and increased aromatic depth. This is followed by ageing in wooden barrels – mostly oak – to give the wine additional complexity and structure.

Character and taste of Ripasso

Valpolicella Ripasso impresses with an intense bouquet of ripe fruit. Notes of dark cherries, dried plums and black berries meet spicy components such as cloves, cinnamon and even a subtle hint of tobacco.

 The bouquet also reveals a subtle hint of chocolate, which gives the wine additional depth. The colour is a rich ruby red with garnet reflections. The body is medium to full, with soft but present tannins. The palate reveals a subtle, elegant nuance that underlines the character of the wine. The aromas are complemented by a harmonious note of fruit and spice. Due to its second fermentation, Ripasso often has a slightly higher residual sweetness, paired with lively acidity – ideally balanced. The complex aromas and balanced structure make this wine particularly enjoyable to drink.

Wine and food – perfect combinations for Ripasso

Thanks to its structure, Ripasso is an extremely versatile accompaniment to food. It goes particularly well with:

• Quick-fried beef or lamb chops
• Game dishes such as venison ragout or venison pepper
• Mature hard cheeses such as Parmigiano or Sbrinz
• Mushroom risotto or polenta with truffles
• Pasta with meat sauce or ragù alla Bolognese

Ripasso is also an ideal choice for Italian cuisine in general, such as lasagne, ossobuco or saltimbocca. Those who like to experiment can even combine it with strong Asian dishes with soy and mushrooms or grilled vegetables.

Ripasso in comparison: Amarone, Valpolicella and Co.

Ripasso is not called the ‘brother’ of Amarone for nothing. While Amarone is made from dried grapes and is very concentrated, high in alcohol and often longer-lasting, Ripasso combines these characteristics with the freshness of a classic Valpolicella. Its flavour lies between the light Valpolicella and the powerful Amarone, making it an excellent compromise for connoisseurs who appreciate both.

Ripasso also offers excellent value for money, as it is significantly cheaper than Amarone.

Ageing potential and vintages

A high-quality Ripasso can be stored for several years, with many winemakers producing vintages that only reach their full potential after 5 to 7 years. Proper storage – cool, dark and constant – is crucial. When purchasing, pay attention to the vintage, as climatic conditions can significantly influence the character of the wine.

Production with limited yield

The complex method and limited amount of Amarone pomace mean that Ripasso wines are usually produced in smaller quantities. However, several million bottles of Ripasso are produced and sold each year, underlining the great popularity and widespread distribution of this wine. The winemakers focus on quality rather than quantity – and you can taste it. Particularly sought-after vintages or editions sell out quickly and should therefore be added to your shopping basket in good time before delivery is no longer possible.

Frequently asked questions (FAQ) about Ripasso wine

What is Ripasso wine?

Ripasso is a red wine from the Valpolicella region that is refined using a special process: it is fermented a second time over the skins of Amarone. This gives the wine depth, structure and aroma.

What is the difference between Amarone and Ripasso?

Amarone is made exclusively from dried grapes, which makes it particularly concentrated. Ripasso, on the other hand, is a classic Valpolicella that is further refined by a second fermentation over Amarone pomace. It is lighter than Amarone but more intense than Valpolicella.

What does Ripasso taste like?

Ripasso captivates with aromas of cherries, plums, black berries and spices. It has a full-bodied flavour with soft tannins, harmonious acidity and usually a hint of residual sweetness.

Is Valpolicella a grape variety?

No, Valpolicella is a wine region in Italy. The grape varieties commonly used there are Corvina, Rondinella and Molinara.

What kind of wine is Ripasso?

Ripasso is a high-quality red wine from Valpolicella that undergoes a second fermentation using a special technique called ripasso, which makes it more complex.

Is Ripasso wine dry or sweet?

Ripasso is usually a dry wine, but often has a subtle residual sweetness that makes it particularly harmonious.