Valpolicella Ripasso

Valpolicella Ripasso is a type of wine produced in the Valpolicella region in Verona, Italy. The term "Ripasso" literally means "repassed" and refers to a method of wine production where fermented grape skins and pulp from the production of Amarone are added to the batch of Valpolicella wines for a period of extended maceration. The addition of these remnants adds body, character, complexity and a higher alcohol content to the Valpolicella wine.

History

The technique of "Ripasso" has been long employed in the Valpolicella region but was not officially recognized or permitted to be mentioned on wine labels until the Valpolicella DOC revision of 2007. The method was developed as a means of increasing the body, complexity and alcohol content of Valpolicella wines, which are typically light in nature.

Production

The production of Valpolicella Ripasso begins with the production of standard Valpolicella wine. After the Valpolicella wine has undergone primary fermentation, it is then "repassed" over the fermented grape skins and pulp left over from the production of Amarone. This process triggers a second fermentation of the Valpolicella wine. The extended contact with the grape skins and pulp imparts additional tannins and compounds into the wine, resulting in a more robust and complex flavor profile.

Characteristics

Valpolicella Ripasso is characterized by its deep ruby red color, and complex nose of red fruit, prunes, and hints of spice and chocolate. On the palate, it is full-bodied and rich, with a velvety texture and balanced tannins. The finish is long and satisfying, with a lingering aftertaste of dark chocolate and ripe cherries.

Food Pairing

Valpolicella Ripasso pairs well with a variety of foods due to its robust nature. It is particularly well-suited to red meats, game, mature cheeses, and rich pasta dishes. It also pairs well with traditional Italian dishes such as Osso Buco and Risotto.

See Also

• Amarone
• Valpolicella
• Italian Wine
• Wine Production