Valpolicella Ripasso

🇮🇹 Italy

DOC

DOC 2010 - Ripasso technique, Valpolicella refermented on Amarone/Recioto lees, 10-15% pomace addition, "Amarone's little brother"

0 venues 0 trails

Region profile

History

Ripasso technique traditional Valpolicella method for centuries. Valpolicella wine refermented on leftover Amarone/Recioto pomace (unpressed skins, still-fermenting lees) after Amarone racked to finishing tanks. 2007 DOC Ripasso denomination established after growing production success. Official DOC status granted 2010. Production tripled within few years post-DOC. Process: September-October Valpolicella harvest + first fermentation (10-15 days), wine stored steel tanks until winter. December-January Amarone vinification (dried grapes, month-long fermentation). February-March Amarone racked off skins, Valpolicella base added to pomace for second fermentation (3+ days minimum, 10-15% volume addition). Most Amarone producers now make ripasso as accessible "second wine". Sommeliers recommend as Amarone alternative for budget-conscious consumers. Growing market success.

Climate
Continental climate; same Valpolicella zone (Classico/Valpantena/Extended); Verona province; ripasso technique uses Amarone/Recioto pomace from December-January vinification; February-March refermentation timing
Signature wines
Valpolicella Ripasso DOC (Corvina/Corvinone 45-95%, Rondinella 5-30%, double fermentation on Amarone/Recioto lees, richer than Valpolicella, lighter than Amarone, cherry/dried fruit/chocolate, 10-15% pomace, 3+ days second fermentation)
What sets it apart
Ripasso double fermentation technique (Valpolicella refermented on Amarone/Recioto pomace); DOC 2010 (2007 denomination); 10-15% pomace addition mandatory; 3+ days second fermentation; February-March timing after Amarone racking; "Amarone's little brother" bridge wine; production tripled post-DOC; most Amarone producers make ripasso as "second wine"; sommelier budget alternative; unique to Valpolicella

Facts

  • DOC 2010 (official recognition)
  • ripasso technique: Valpolicella wine (September-October harvest, 10-15 days first fermentation) refermented on Amarone/Recioto pomace (December-January Amarone fermentation, February-March ripasso refermentation)
  • 10-15% pomace addition mandatory
  • 3+ days second fermentation minimum
  • production tripled after 2007 DOC establishment
  • most Amarone producers make ripasso as "second wine"
  • sommelier bridge recommendation (can't always afford Amarone)
  • growing popularity
  • double fermentation adds richness

Region profile from the Wine Memories wine-data corpus · verified January 2026