Ripasso wine, also known as “baby Amarone,” is a popular Italian red wine that originates from the Veneto region in northeastern Italy. It is made using a unique winemaking technique that adds depth and complexity to the final product. In this article, we will delve into the process of making Ripasso wine and discover the secrets behind its distinctive flavor profile.

Starting with the grapes, Ripasso wine is primarily made from Corvina, Corvinone, Rondinella, and Molinara varieties. These grapes are grown in the prestigious Valpolicella wine region, known for its well-drained vineyards and favorable climate. The ripeness level of the grapes plays a crucial role in the quality and character of the final wine. Harvest typically takes place in late September or early October, when the grapes have reached optimal maturity.

Once harvested, the grapes are gently destemmed and crushed to release the juice. The juice and skins are fermented together in stainless steel tanks, with the temperature carefully controlled to enhance color extraction and develop desirable aromatics. This primary fermentation process converts the grape sugars into alcohol and lasts for about a week.

After the primary fermentation, a large portion of the young Valpolicella wine is separated and transferred to another vessel. This is where the unique ripasso technique comes into play. The leftover grape skins, seeds, and stems from the production of Amarone, a rich and intense Italian wine, are added to this young wine. The leftover Amarone grape pomace still contains residual sugars and yeast, which kick-starts a second fermentation within the Valpolicella wine. This process not only increases the alcohol content but also enriches the flavor, body, and complexity of the Ripasso wine.

The second fermentation, also known as maceration, generally lasts for a period of two to three weeks. During this time, the wine absorbs the rich flavors and tannins present in the Amarone pomace, resulting in a more robust and structured wine.

Following the maceration process, the Ripasso wine is transferred to large oak barrels or smaller barrels made from French or Slovenian oak. Aging continues for a minimum of 12 months, allowing the wine to develop further complexity and integrate flavors. The oak barrels also impart subtle nuances of vanilla and spice, complementing the wine’s fruit-forward profile.

After the aging process, the Ripasso wine is bottled and held for a few months before being released to the market. This additional maturation in the bottle allows the wine to harmonize and reach its peak drinking potential.

The final product is a medium to full-bodied wine with deep ruby color and a bouquet of red fruits, cherry, and dark chocolate. Ripasso wine showcases a perfect balance between fruitiness, acidity, and tannins, making it versatile and food-friendly. It pairs exceptionally well with hearty dishes like roasted meats, aged cheeses, and savory pasta dishes.

In conclusion, Ripasso wine is a result of a meticulous winemaking process that combines the best elements from Amarone and Valpolicella wines. With its distinctive flavor profile and impressive aging potential, Ripasso has gained a loyal following among wine enthusiasts worldwide. So next time you’re exploring Italian wines, don’t miss the opportunity to experience the wonders of Ripasso.

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