Ripasso

Ripasso meaning in Italian wine

Ripasso is a traditional Italian winemaking method primarily practiced in the Valpolicella region of Veneto, where wines undergo a secondary fermentation process using the spent grape skins and lees from previously produced Amarone della Valpolicella or Recioto wines. This technique, whose name literally means “to pass again” in Italian, involves taking a standard Valpolicella wine and referementing it on the warm, sugar-rich pomace left over from the production of these prestigious dried-grape wines. The process typically occurs in late winter or early spring, lasting 15-20 days, during which the wine gains additional alcohol content (usually reaching 14-15% ABV), deeper color, enhanced complexity, and concentrated flavors. The resulting Valpolicella Ripasso wines exhibit characteristics between regular Valpolicella and full Amarone, featuring increased body, richer fruit flavors, and subtle notes of dried fruits and spices inherited from the Amarone lees. This method, which has been practiced for centuries by local winemakers as a way to maximize the use of their precious dried grape materials, was officially recognized and regulated by Italian wine law, ensuring quality standards for this distinctive style that bridges traditional and premium Valpolicella wines.