How to make Ripasso wine

Ripasso is a unique style of wine hailing from the Valpolicella region in northeastern Italy. This distinct wine is made using a traditional winemaking technique known as the Recioto Valpolicella. The process involves re-fermenting the wine on the skins of dried grapes, resulting in a complex and flavorful final product. In this article, we will delve into the step-by-step process of how to make Ripasso wine.

Step 1: Harvesting the Grapes
The first crucial step in making Ripasso wine is the selection and harvesting of the grapes. The traditional grapes used in Valpolicella are Corvina, Corvinone, Rondinella, and Molinara. These grapes are typically harvested in early October when they have reached optimal ripeness.

Step 2: Drying the Grapes
After the grapes are harvested, they are carefully spread out on straw mats or wooden racks in a well-ventilated area. This process, known as appassimento, allows the grapes to dry, concentrating their sugars and flavors. The drying period typically lasts for several months until the grapes lose about 30% of their original weight.

Step 3: Crushing and Fermentation
Once the grapes have achieved the desired concentration, they are gently crushed, and the resulting juice is placed into fermentation vessels. The fermentation process typically takes place in stainless steel tanks or large oak barrels, depending on the winemaker’s preference. Fermentation is carried out at controlled temperatures to preserve the unique characteristics of the grapes.

Step 4: Re-fermentation on Amarone Pomace
After the initial fermentation is complete, the Ripasso wine goes through a distinctive process that sets it apart from other wines. The wine is separated from its lees and then re-fermented on the skins of Amarone. Amarone is another famous wine of the Valpolicella region made from dried grapes, resulting in rich and full-bodied flavors. This re-fermentation process infuses the Ripasso wine with additional complexity, aromas, and a deeper color.

Step 5: Aging in Oak Barrels
Following the re-fermentation process, the Ripasso wine is transferred to oak barrels for aging. This aging period can range from several months to a few years, depending on the desired style of the wine. The oak barrels provide further refinement, introducing subtle vanilla and spice notes, as well as helping the wine to develop its structure and balance.

Step 6: Bottling and Maturation
Once the wine has matured to the winemaker’s satisfaction, it is ready for bottling. During this process, the Ripasso wine is carefully filled into bottles, and a cork or screw cap is applied to seal the wine. While the wine is drinkable immediately, like many red wines, Ripasso benefits from additional bottle aging. It is recommended to cellar the wine for at least a year, allowing it to develop further depth and complexity.

Step 7: Enjoying Ripasso Wine
Finally, it is time to savor the fruits of your labor. Ripasso wine pairs wonderfully with a variety of dishes, including grilled meats, aged cheeses, and hearty pasta dishes. Its rich and velvety texture, combined with the interplay of flavors derived from the drying and re-fermentation processes, make it a versatile and enjoyable wine to explore.

In conclusion, making Ripasso wine follows a meticulous and time-consuming process that results in a unique and flavorful wine. From the careful selection of ripe grapes to the drying, re-fermentation, and aging processes, the Recioto Valpolicella technique ensures that Ripasso wine captures the essence of the Valpolicella region. So, go ahead, try your hand at making your own Ripasso wine, and enjoy the rewards of this traditional winemaking technique. Cheers!