🍷 Ripasso

Ripasso is an Italian way of making wine fuller. Ready Valpolicella wine is taken and fermented once more on the pomace left over from making Amarone. The word itself means to pass again.

How does it work? For Amarone the grapes are first partly dried, which is called appassimento. After fermentation the skins and seeds are left, with a large reserve of sugar, colour and aroma. When young wine is poured over this pomace, a second fermentation begins. The wine gains more strength, body and flavour.

As a result, Ripasso stands in style between light Valpolicella and powerful Amarone. It is fuller than ordinary Valpolicella, but not as heavy and costly as Amarone. That is why it is often called the little brother of Amarone.

The method comes from the Valpolicella area in the Italian province of Verona. The wine is still and red. It is usually served with meat, cheese and hearty dishes. As with any alcohol, it should be drunk in moderation.