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Valpolicella Ripasso is one of the most beloved red wines from Italy's Veneto region, globally renowned for its unique production technique and superb price-to-quality ratio. Often referred to as "Baby Amarone," this wine astonishes with rich aromas of dark berries, dried plums, and a velvety texture. It is the ideal companion for a substantial dinner, meat dishes, or cozy evenings with good company.
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Italy
The word Ripasso in Italian implies "to repass" or "to go over again." The secret behind this unique wine lies in a double fermentation process. First, a standard, light Valpolicella wine is created from native Corvina, Rondinella, and other grapes. Later, at the end of winter, this young wine is mixed with the freshly pressed pomace (skins and seeds) of the powerful Amarone wine, which is still rich in sugars and aromatics. This triggers a second fermentation. Thanks to this process, the base wine gains more depth of color, higher alcohol, firmer tannins, and the dried-fruit complexity characteristic of expensive Veneto region wines.
In the glass, Valpolicella Ripasso reveals a deep ruby color. The aroma is dominated by ripe black cherries, blackberries, raisins, and light notes of spice and vanilla (acquired from oak barrel aging). The palate is round and full-bodied, yet it maintains an elegant acid balance that prevents the wine from becoming too "jammy" or heavy.
Due to its rich structure and round tannins, Ripasso is an exceptionally gastronomic choice for dark meat dishes. It shows its absolute best when tasted with:
Amarone is made by pressing grapes that have been dried for months, making it the most powerful, expensive, and viscous wine of the region. Ripasso is made by reusing the leftover Amarone pomace for a second fermentation. Therefore, it is lighter than Amarone but significantly richer and more complex than standard Valpolicella. It hits the perfect "golden mean" for everyday gourmet dining.
Yes. Due to the increased tannin and alcohol levels, a high-quality Valpolicella Ripasso has excellent aging potential. Under proper conditions in a cellar, it can successfully evolve for 5 to 8 years, developing captivating aromas of leather and tobacco.
Absolutely. Before tasting, we recommend pouring the wine into a decanter for at least 30 to 45 minutes. The oxygen will open up the bouquet of dried fruits and further soften the wine's texture.
