Wine Denomination from Veneto
Valpolicella Ripasso DOC represents a distinctive winemaking technique where Valpolicella DOC wine undergoes a second fermentation on the grape skins left over from Amarone della Valpolicella DOCG production. This traditional practice, formalized in the DOC regulations, creates wines positioned between classic Valpolicella and powerful Amarone in terms of body, structure, and complexity. Ripasso (meaning "re-passed") has gained significant commercial success, offering consumers a bridge between everyday Valpolicella and premium Amarone while showcasing the versatility of Veneto's indigenous varieties.
The Valpolicella Ripasso DOC shares the identical production territory as Valpolicella DOC and Amarone della Valpolicella DOCG, covering approximately 8,000 hectares in the province of Verona in Veneto. The zone extends from the shores of Lake Garda eastward through the hills north of Verona, including the historic Valpolicella Classico area in the valleys of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant'Ambrogio. Vineyards are planted on hillsides at elevations from 150 to 500 meters, with the Classico zone generally considered superior due to calcareous soils and ideal exposures.
Valpolicella Ripasso must be produced from the same grape varieties as Valpolicella DOC: 45-95% Corvina and/or Corvinone, with 5-30% Rondinella, and up to 25% other authorized red varieties such as Molinara, Oseleta, Negrara, or Dindarella. The base wine follows standard Valpolicella production before undergoing ripasso. Most quality producers use predominantly Corvina and Corvinone, which contribute the characteristic bright cherry fruit and structure, complemented by Rondinella's color and softer tannins. The grape blend remains identical to other Valpolicella wines, with the ripasso technique creating differentiation.
The ripasso process involves adding freshly fermented Valpolicella wine to the still-warm grape skins (pomace) remaining after pressing Amarone della Valpolicella DOCG or Recioto. This contact, lasting 7-21 days, initiates a second fermentation that extracts additional color, tannins, aromas, and sugar, increasing alcohol content and body. The wine then undergoes aging in oak barrels or large casks. Regulations require minimum 12% alcohol and aging until October 1 of the year following harvest. The ripasso technique enriches the base wine while maintaining more accessibility than Amarone, creating a distinctive style between regular Valpolicella and dried-grape wines.
Valpolicella Ripasso displays deep ruby to garnet red color, darker than classic Valpolicella. The aroma is rich and complex, featuring concentrated red and black cherries, plums, dried fruits, sweet spices, chocolate, and sometimes the characteristic bitter almond of Amarone. On the palate, Ripasso is full-bodied with moderate to firm tannins, good acidity, and flavors echoing the aromatic profile with added depth and complexity from the ripasso process. The characteristic richness and concentration position Ripasso between Valpolicella's lighter style and Amarone's power, offering substantial structure and complexity at moderate alcohol levels (typically 13-14%) compared to Amarone's 15%+.
Valpolicella Ripasso shares the terroir of the broader Valpolicella zone, benefiting from calcareous clay soils with volcanic basalt in the Classico area and more alluvial soils in the extended zone. The valleys north of Verona create varied microclimates with southern exposures receiving abundant sunshine while elevation moderates temperatures. The proximity to Lake Garda influences western areas, creating a temperate climate favorable for late-ripening varieties. The area experiences a transition between Mediterranean and Alpine influences, with warm days and cool nights during the growing season that preserve acidity while allowing full phenolic ripeness in the indigenous varieties.
Valpolicella Ripasso DOC regulations formalized the traditional ripasso practice, establishing specific requirements for this distinctive style. The base wine must meet Valpolicella DOC standards before undergoing ripasso. The denomination permits Classico designation for wines from the historic core zone and Valpantena for wines from that specific valley. All wines must undergo chemical analysis and sensory evaluation. Minimum aging and alcohol requirements ensure appropriate concentration and development. The regulations have successfully codified a traditional technique, creating a distinct category that has achieved significant commercial success while maintaining quality standards and connection to Valpolicella's winemaking heritage.