Amarone vs Ripasso
Same grapes, same hills, two completely different journeys from vine to glass.
Amarone and Ripasso are Valpolicella's most celebrated red wines, born from the same indigenous grapes in the same hillside vineyards north of Verona. The key distinction is how deeply appassimento shapes each wine: Amarone is built entirely on dried grapes, making it one of Italy's most powerful and age-worthy reds, while Ripasso borrows Amarone's leftover pomace to supercharge a base Valpolicella, landing somewhere between the two extremes in style, structure, and price.
Amarone is defined entirely by appassimento. After harvest, grapes are laid on bamboo racks or crates in ventilated drying lofts called fruttai for 100 to 120 days, losing at least half their weight. Only 65% of a vineyard's permitted grapes may be selected for this process. The concentrated must is then fermented to complete dryness before a minimum of 2 years aging in oak.
Ripasso uses a secondary fermentation technique. A base Valpolicella wine is fermented in autumn, then in late winter it is 'repassed' over the still-fermenting pomace left behind after Amarone has been racked off. This second fermentation, lasting a minimum of 3 days, leaches residual sugars, tannins, color, and phenolic compounds from the Amarone skins, boosting the wine's body and complexity before a minimum of 1 year aging in oak.
Amarone della Valpolicella holds DOCG status, Italy's highest quality designation, awarded in December 2009. Commercially, the modern dry Amarone style dates to the 1953 vintages produced by Bertani and Bolla. The name 'Amarone' (meaning 'great bitter') was coined to distinguish it from the sweet Recioto, which it originally was before a cellar master allowed fermentation to go to complete dryness.
Valpolicella Ripasso is a DOC wine, officially recognized in 2009 and formalized in regulations from 2010. The ripasso technique itself predates the modern Amarone, originally used to improve thin table wines by passing them over leftover Recioto pomace. Masi was the first producer to commercially market a labeled Ripasso wine in the early 1980s, and once the DOC was established, production tripled within a few years.
Corvina Veronese and/or Corvinone must make up 45 to 95% of the blend, with Rondinella contributing 5 to 30%, and other approved non-aromatic red varieties permitted up to 25%. Corvina provides the aromatic backbone of sour cherry and spice, Corvinone adds color and tannic concentration, and Rondinella contributes floral notes and structural resilience. Molinara, once mandatory, is now optional and increasingly uncommon.
Ripasso uses an identical grape formula to Amarone: 45 to 95% Corvina and/or Corvinone, 5 to 30% Rondinella, and up to 25% other approved varieties. The blend inherits the same aromatic signature of Corvina, but because the base wine starts from fresh rather than dried grapes, the fruit character is somewhat brighter and less concentrated before the pomace contact adds weight, depth, and a secondary dried-fruit dimension.
Amarone is full-bodied and opulent, with concentrated notes of dried cherry, dark plum, dark chocolate, coffee, and spice. The wine typically carries 5 to 7 g/l of residual sugar, which adds a velvety richness without sweetness. Tannins are firm and structured, alcohol is powerful, and the finish is exceptionally long. With age, primary fruit gives way to tobacco, leather, balsam, fig, and molasses.
Ripasso sits between Valpolicella and Amarone in body and intensity. Expect medium-full body with aromas of red and black cherry, plum, spice, and hints of dried fruit borrowed from the Amarone pomace contact. The wine retains more of the fresh acidity of Valpolicella than Amarone does, while gaining extra tannin, color, and structure. Notes of leather, sweet tobacco, and gentle oak are common, with a softer, more approachable tannic frame.
Amarone must reach a minimum of 14% ABV at release, with many examples reaching 15 to 16% and 17% not unknown. Standard Amarone della Valpolicella must be aged a minimum of 2 years from January 1 following harvest before release. The Riserva designation requires a minimum of 4 years. The high alcohol and concentrated phenolics mean most serious Amarones are not at their best until at least 5 to 8 years from vintage.
Ripasso Rosso requires a minimum of 12.5% ABV, rising to 13.0% for the Superiore designation. The minimum aging requirement before release is approximately 1 year from harvest. This means Ripasso reaches consumers significantly earlier than Amarone, making it far more accessible for near-term drinking. Most examples are enjoyable within 3 to 7 years of vintage, though quality producers' bottlings can reward 8 to 10 years of cellaring.
Amarone is one of Italy's premier cellar candidates. In ideal conditions, it can develop beautifully for 10 to 20 years or more, and traditional-method examples have been known to age gracefully for 40 years. The trifecta of high alcohol, concentrated tannin, and the structural backbone from appassimento provides exceptional longevity. After a decade in bottle, boisterous primary fruit mellows into nuances of cocoa, tobacco, and balsam.
Ripasso has moderate to good aging potential, generally best consumed within 5 to 10 years of the vintage, though premium bottlings from top estates can hold for longer. It does not possess the same structural architecture as Amarone for very extended cellaring. The extra tannin and extract from the pomace contact does provide more longevity than basic Valpolicella, and a few extra years of bottle age will soften the tannins and add complexity.
Amarone is one of Italy's most expensive red wines, with prices typically starting around $50 and extending well past $100 for top producers and prestigious vintages. The cost reflects the intensive labor of hand harvesting, the months-long drying process that dramatically reduces juice yield, the multi-year mandatory aging, and the strict cap of 65% of a vineyard's grapes being eligible for Amarone production.
Ripasso is widely regarded as excellent value, typically retailing between $15 and $30 for quality examples, with top-tier boutique bottlings reaching $40 to $50. It offers many of Amarone's aromatic and structural qualities at roughly one-third the price, which is precisely why wine lovers in local Verona tradition describe it as 'the weekend wine,' positioned between everyday Valpolicella and special-occasion Amarone.
Amarone's power demands equally structured food. Classic pairings include braised game, oxtail, short ribs, wild boar stew, and aged hard cheeses such as Parmigiano Reggiano or Monte Veronese. Regional traditions include bigoli pasta with duck ragu and brasato al Amarone, beef braised in the wine itself. Mature Amarone, with its softened tannins, also works as a meditation wine alongside dark chocolate or enjoyed on its own.
Ripasso is noticeably more versatile at the table, pairing with a wider range of dishes without overwhelming them. Grilled and braised red meats are the natural match, as the wine's acidity balances fatty, rich cuts. Hearty pasta with meat ragu, mushroom risotto, lasagna, roasted lamb, and semi-aged cheeses all work well. Because Ripasso retains more fresh acidity than Amarone, it handles slightly lighter preparations that would be overwhelmed by Amarone's full force.
Reach for Amarone when the occasion calls for something truly special: a cellar-aged bottle alongside a long-braised winter roast, or as the centerpiece of a serious tasting. Its depth, longevity, and sheer concentration reward patience and an appropriate setting. Choose Ripasso when you want that signature Valpolicella dried-fruit richness and structure for a weeknight dinner or a gathering where you need multiple bottles without breaking the bank. Think of Ripasso as your regular-rotation ambassador to the world of Amarone, delivering serious pleasure at an honest price.
- Amarone is DOCG (since 2009); Ripasso is DOC (officially recognized 2009, regulations from 2010). This distinction in quality tier is a frequent exam point.
- The key production difference: Amarone is made 100% from appassimento-dried grapes fermented to dryness; Ripasso uses a base of fresh-grape Valpolicella that undergoes a secondary fermentation on Amarone or Recioto pomace for a minimum of 3 days.
- Minimum alcohol is 14% ABV for Amarone vs. 12.5% (Rosso) or 13.0% (Superiore) for Ripasso. Amarone regularly reaches 15 to 17% ABV in practice.
- Minimum oak aging is 2 years for Amarone (4 years for Riserva) versus approximately 1 year for Ripasso. This difference directly explains the gap in release timing and price.
- Both wines use the same grape formula: 45 to 95% Corvina and/or Corvinone, 5 to 30% Rondinella, and up to 25% other approved varieties. Corvinone may substitute for up to 50% of the Corvina quota and was only officially recognized as a separate variety from Corvina in 1993.