The word “Ripasso” literally means ‘re-passed’ in Italian. This term is used to describe a specific winemaking technique that involves a second fermentation process. Originally, this method was developed in the Veneto region of Italy, and it is most commonly associated with Valpolicella wines.
After the initial fermentation of the wine, the young wine is added to a cask containing the skins and lees left over from the production of Amarone or Recioto (a sweet wine and ancestor of Amarone), other wines from the same region. The wine then undergoes a second fermentation, absorbing additional tannins, flavours and complexities from the secondary wine residues.
The result of this second fermentation is a wine that sits somewhere between a standard Valpolicella and an Amarone in terms of flavour, body and complexity. Ripasso wines typically have a higher alcohol content than basic Valpolicella wines but are less potent than Amarone. They offer a rich bouquet of dark fruit flavours like plum and black cherry, often accompanied by notes of spice, tobacco and sometimes even chocolate.
Ripasso wines are incredibly versatile when it comes to food pairings. They go well with a variety of dishes, from hearty pastas and red meat to strong cheeses. While Ripasso wines can be enjoyed young, they also have good aging potential, thanks to their robust structure and complex flavour profile.
