Valpolicella is a renowned wine-producing region located in the Veneto region of northern Italy. Within this region, there is a unique style of wine known as Ripasso. Ripasso, meaning “repassed” or “passed over” in Italian, is a winemaking technique that gives Valpolicella wines an exceptional depth and complexity. In this article, we will explore why Valpolicella wine is called Ripasso and the process behind its creation.

To understand the origins of Ripasso, we need to delve into the winemaking practices of the Valpolicella region. Valpolicella wines are traditionally made from a blend of indigenous grape varieties such as Corvina, Rondinella, and Molinara. These grapes undergo a primary fermentation process to produce a light, fruity, and vibrant wine.

The Ripasso method, however, takes this already delightful Valpolicella wine a step further. After the initial fermentation, the young Valpolicella wine is refermented on the grape skins left over from the production of another iconic wine from the region, Amarone.

Amarone is a rich, full-bodied wine made from dried grapes. The grapes used for Amarone are harvested later and dried for several months, concentrating their sugars and flavors. This drying process results in intense flavors and aromas in Amarone wine.

The leftover grape skins from the Amarone production are rich in sugar and tannins. By refermenting the Valpolicella wine on these skins, the wine is “repassed” over the Amarone grapes, absorbing some of their concentrated flavors and sugars. This additional fermentation process gives Valpolicella Ripasso wines a deeper color, more pronounced aromas, and a richer, velvety texture.

The time the Valpolicella wine spends in contact with the Amarone skins can vary from a few days to a few weeks. This allows winemakers to carefully control the amount of extraction from the skins, influencing the final style of Ripasso wine. The longer the contact, the more intense and powerful the Ripasso wine becomes.

The unique character of Ripasso wine lies in its ability to bridge the gap between the lighter Valpolicella and the more robust Amarone. Ripasso wines maintain the elegance and freshness of Valpolicella while gaining complexity, body, and a touch of the Amarone’s characteristic flavors.

The flavors and aromas found in Ripasso wines are often described as reminiscent of ripe dark fruits, such as blackberries and cherries, with hints of spices, vanilla, and chocolate. The well-structured tannins offer a pleasant mouthfeel and make Ripasso wines particularly versatile when it comes to food pairing.

Ripasso wines are highly esteemed by wine enthusiasts around the world. They offer an excellent value, showcasing the best qualities of both Valpolicella and Amarone wines. The Ripasso method has become a hallmark of the Valpolicella region, and its popularity has led to a steady increase in the production and availability of these exceptional wines.

In conclusion, Valpolicella wine is called Ripasso due to the winemaking technique of refermenting the wine on the leftover grape skins from Amarone production. This process enhances the wine’s flavor profile, giving it complexity, body, and a velvety texture. Ripasso wines bridge the gap between the lighter Valpolicella wine and the more powerful Amarone, offering a unique and delightful drinking experience. If you haven’t yet explored the world of Valpolicella Ripasso wines, it’s time to give them a try and discover the true essence of this remarkable Italian winemaking region.

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