How is the ripasso wine made

Ripasso is a unique style of wine that hails from the Veneto region in northeastern Italy. This wine is made using a precise and traditional winemaking technique that involves re-fermenting the wine with the skins and lees of Amarone grapes. The result is a rich and complex wine with a unique character that has garnered international acclaim.

The process of making Ripasso wine begins with the harvest of perfectly ripe and healthy grapes. In the Veneto region, the primary grape varieties used are Corvina, Corvinone, and Rondinella. These grapes are carefully hand-picked to ensure only the best clusters are selected for winemaking.

Once the grapes have been harvested, they are transported to the winery and carefully sorted to remove any damaged or unripe grapes. This meticulous sorting process is crucial to maintain the high quality of the grapes, as any unwanted elements can negatively impact the final wine.

The chosen grape clusters are then gently pressed to release their juice. The juice is transferred to fermentation tanks where it undergoes primary fermentation. To enhance the extraction of color, flavor, and tannins, the grape skins and lees from Amarone production are added to the fermentation tanks. Amarone is a full-bodied wine made with a unique drying process that concentrates the flavors and sugars of the grapes.

During the re-fermentation process, the skins and lees infuse the Ripasso wine with additional complexity and depth. The contact with the Amarone grape remnants not only increases the extraction of flavors and aromas but also adds a unique touch of the Amarone’s character to the Ripasso wine.

After the re-fermentation process is complete, the wine is transferred to large oak barrels or smaller barriques for aging. This aging period allows the flavors and aromas to integrate and develop further, while the tannins also soften. Ripasso wines are generally aged for a minimum of 18 months before they are released to the market, although some producers may choose to extend this period.

The result of the Ripasso winemaking process is a wine with a deep ruby color, enticing aromas of dark fruits, cherry, and spices, and a rich and velvety texture. The combination of the fresh grape juice with the Amarone grape remnants gives the wine a unique taste profile, balancing both the freshness of young grapes and the complexity of Amarone.

Ripasso wines pair exceptionally well with a variety of dishes. The wine’s robust character makes it a great accompaniment to hearty meat dishes, such as grilled steak or braised beef. Additionally, its richness and spiciness make it an excellent match for aged cheeses, roasted vegetables, and even chocolate-based desserts.

In recent years, Ripasso wines have gained popularity among wine enthusiasts around the world. The distinct winemaking process, which combines the best of both young and mature grapes, creates a truly remarkable and enjoyable wine experience.

In conclusion, Ripasso wine is made using a meticulous process that involves re-fermenting the wine with the skins and lees of Amarone grapes. This traditional winemaking technique adds complexity, depth, and unique characteristics to the final product. With its rich flavors, aromas, and versatility when it comes to food pairing, Ripasso wines continue to captivate wine lovers and demonstrate the remarkable winemaking heritage of the Veneto region in Italy.