Ripasso della Valpolicella is a red wine produced in the Italian region of Veneto, known for its unique character and complexity. The art of “ripasso” involves fermenting Valpolicella wine on the skins left over from the production of Amarone, giving the wine a more robust structure and a richer flavor profile.

History and Origins of Ripasso della Valpolicella

The origins of Ripasso date back to the 18th century, when Valpolicella winemakers discovered that the wine produced by fermenting Valpolicella on the skins of Amarone was more full-bodied and interesting. The word “ripasso” comes from the verb “ripassare,” which refers to the process of renewing Valpolicella wine.

Production Process of Ripasso della Valpolicella

The traditional method of producing Ripasso involves the reuse of Amarone skins for a second fermentation cycle with Valpolicella wine:

• Harvest and Vinification: The main grapes for Ripasso are Corvina, Rondinella and Molinara, harvested by hand and fermented to produce Valpolicella wine.
• Ripasso on the Skins: The Valpolicella wine is then passed over the spent skins of Amarone, initiating a second fermentation that enriches the wine with tannins, residual sugars and aromas.
• Aging: After fermentation, the wine rests in wooden barrels for several months to develop its complex aromas.

Organoleptic Characteristics 

Ripasso della Valpolicella offers an intriguing flavor profile and a well-balanced structure:

• Color: Intense ruby red.
• Aroma: Notes of red fruit, cherry, plum and hints of spice.
• Taste: Full-bodied, with soft tannins, good acidity and a long finish.

Production Zones

Ripasso production is limited to the Valpolicella area near Verona, which includes the classic areas of Negrar, Fumane, Sant'Ambrogio, San Pietro in Cariano and Marano. The special climatic conditions and calcareous soils of this region provide an ideal environment for growing the grapes used.

Gastronomic pairings with Ripasso della Valpolicella

Because of its structure and complexity, Ripasso pairs well with a variety of dishes:

• Red meats: Ideal with roasts, stews and game.
• Cheeses: Goes well with aged and flavorful cheeses.
• Pasta and Risottos: Perfect with robust pasta dishes and flavorful risottos.

How to Serve Ripasso della Valpolicella

To fully appreciate the characteristics of Ripasso, it is advisable to follow some guidelines:

• Temperature: Serve it at a temperature between 16 and 18 °C.
• Decanting: Decanting is recommended to enhance the complex aromas.
• Goblet: A wide goblet allows the wine to breathe and release its aromas.

Conclusion

Ripasso della Valpolicella is a wine that represents the best of Veneto's winemaking tradition. Thanks to its history, unique production method and organoleptic characteristics, it stands as one of the region's most beloved wines. Perfect for special occasions or simply to accompany a good meal, Ripasso deserves a place of honor in every wine lover's cellar.