📜 Valpolicella Ripasso
A Valpolicella red refermented on the grape skins left from Amarone.
Valpolicella Ripasso is a red wine from the Veneto region of northern Italy, from the Valpolicella area near Verona. It is a protected designation of origin (PDO). It is based on the same grapes as other wines of the area: Corvina, Corvinone and Rondinella. The special feature is the method. Young Valpolicella wine is passed over the pomace left after Amarone, and it ferments once more. The word "ripasso" means "to pass again". The pomace gives the wine colour, tannin and aroma, plus a little sugar and yeast for the new fermentation. The result is a wine fuller and more complex than plain Valpolicella, but lighter and cheaper than Amarone. For this reason it is sometimes called "baby Amarone". It is dark, with notes of cherry, dried fruit and spice. Ripasso suits meat, cheese and pasta with a rich sauce. It is a still wine, without bubbles. Alcohol is usually about 13 to 14 percent.
How it connects to Wine
📜 Valpolicella Ripasso ← main grape of ← 🍇 Rondinella → kind of → 🍇 Grape varieties → kind of → 🍷 Wine
Links
- Related to
- 📍 Valpolicella
- Main grapes
- 🍇 Corvina, 🍇 Corvinone, 🍇 Rondinella
- Wines
- 🍷 Red wine, 🍷 Still wine
Frequently asked questions
What does "ripasso" mean?
"Passed again". The wine ferments a second time on Amarone pomace.
Which grapes go into Valpolicella Ripasso?
Mainly Corvina, Corvinone and Rondinella.
How is Ripasso different from Amarone?
Ripasso is young wine re-fermented on Amarone pomace; it is lighter and cheaper. Amarone is made from partly dried grapes.
Similar
📜 Amarone della Valpolicella · 📜 Recioto della Valpolicella · 📜 Bardolino Superiore · 📜 Bardolino · 📍 Valpolicella · 📍 Yecla
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.