
15/07/2025
Ripasso is one of the most distinctive winemaking techniques in Northern Italy, offering a bridge between the freshness of Valpolicella Classico and the intensity of Amarone.
The term ripasso refers to the process where young Valpolicella wine is re-fermented on the dried grape skins (pomace) left over from Amarone or Recioto production. This secondary fermentation adds colour, body, aromatic complexity and subtle sweetness to the final wine. The result is a richer, more structured red with notes of dark cherry, plum, spice and dried fruit, often with soft tannins and a smooth, velvety texture.
This traditional technique, born in the hills of Valpolicella, has become a symbol of craftsmanship and sustainability. It allows producers to extract maximum character from their fruit while reducing waste, aligning beautifully with modern wine values.