Story: Ripasso | Classic

Ripasso is a fascinating type of Italian wine produced in the Valpolicella region of northeastern Italy. This unique production method gives the wine a rich aroma and complex flavor structure that make it a true delight for wine lovers.

The Valpolicella production area, which stretches west of Verona, offers ideal conditions for growing the grape varieties used for it, such as Corvina, Rondinella and Molinara. The calcareous soils and temperate climate contribute to the development of grapes with intense aromas and balanced acidity.

The production of Ripasso wines is based on the use of grape marc left after the fermentation of Amarone wine. The grape marc is added to the freshly fermented Valpolicella wine and a second fermentation is initiated. During this fermentation, the wine absorbs the aromas, colors and tannins of the Amarone, resulting in a rich and concentrated wine.

In terms of taste, Ripasso is characterized by an impressive complexity. It has a deep red color and aromas of ripe dark fruits such as cherries, plums and black currants. There are also notes of spices, tobacco and a subtle hint of chocolate. The wine has a balanced acid structure and ripe tannins that give it a pleasant smoothness.

Ripasso wines offer a wonderful alternative to the powerful and expensive Amarone wines. They are versatile and can be enjoyed both young and after a few years of aging. With their intense flavor and impressive array of aromas, Ripasso wines are a true masterpiece of the Valpolicella region. - Gerardo [TS06/23]

"The Valpolicella Superiore is the somewhat stronger variant and must mature for at least one year. The third of the bunch is the Valpolicella Ripasso. It ferments a second time in the spring on the skins of the Amarone, which gives it density and smoothness." - Falstaff