Curious Small Sips #2: Ripasso Method

Curious Small Sips 2 Ripasso method

Ripassos have proliferated in Italy’s Valpolicella region since the 1980s and are now basically the ‘second wine’ of Amarone. But what are they, exactly? Well, the typical Venetian winery produces an opulent, powerful Amarone from dried Corvina, Rondinella and Molinara grapes, and a much more willowy (anaemic?) Valpolicella from fresh ones. When the Amarone ferment is complete the wine is drawn off the grape skins and seeds, and (here comes the science bit – concentrate!) the juvenile Valpolicella is sloshed over this leftover sugar and nutrient-rich ‘pomace’. This ripasso (or re-passing) prompts a secondary fermentation that boosts alcohol, texture, colour and flavour in the resulting mongrel wine, in essence imbuing simple Valpolicella with a touch of Amarone glamour. A unique style, Valpolicella Ripasso attained DOC status in 2009.


2 to try

Villa Belvedere Valpolicella Ripasso 2011 (€13.59 on promo)

Farina ‘Montecorna’ Valpolicella Classico Superiore Ripasso 2011 (€17.60 on promo)


Comments are closed.

Sign up for our Newsletter

Like what you see? Sign up for our weekly-ish newsletters for the latest special offers, new arrivals, bin ends and exclusive discounts.

Privacy Policy

  • This field is for validation purposes and should be left unchanged.

Content ©2021 Curious Wines Ltd. and Partners | Company registered in Ireland No. 462257

Tramore Commercial Park, Tramore Road, Cork, T12 V5DE, Ireland | Tel: +353 21 432 0233