Valpolicella Ripasso

Valpolicella Ripasso is a red wine produced in the wine area of the same name in the province of Verona, halfway between Lake Garda and Lessinia Mountains. This particular position permits to benefit from the cold climate of the mountain, which allows the development of an optimal grapes’ acidity, and on the other hand the closeness to the lake protects from potential frost.

Valpolicella Ripasso can be identified as the “older brother” of the basic Valpolicella; in fact, it is produced starting from the native grapes Corvina, Corvinone and Rondinella, as well as small quantities of other vines, the same ones used to obtain Valpolicella. However, Valpolicella Ripasso differs from basic Valpolicella because, apart from the alcoholic fermentation, the wine undergoes a second fermentation thanks to an extended maceration, between January and February, on freshly vinified Amarone’s skins (or Recioto’s skins, although less common). The name of this wine is therefore given by its production technique, Ripasso, by the maceration of base wine on skins; this technique, carried out by local winemakers since several centuries, starts a second fermentation and guarantees greater structure and complexity to the final wine.

We can identify Valpolicella Ripasso as a middle way between basic Valpolicella (or Superiore) and Amarone (click here to discover the category). There are several variables that can define the particular style of the final wine, depending on the quantity of grapes to be passed over, on the maceration period, on the choice of pomace and so on; the so-called human intervention, which becomes the decisive element in every high-quality wine, and which gives unique features to this type of wine.

From Valpolicella Ripasso of great historical brands in the territory of Verona, such as Tommasi, Speri, Bertani and Zenato, to Ripasso of artisan production cellars like Le Guaite di Noemi, Vogadori and then Piccoli, Villa Canestrari, Villa Spinosa and Nicolis, scroll down and discover them all.

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