Valpolicella Ripasso DOC

The ripasso technique has ancient roots in Valpolicella, predating even the formalization of Amarone as a deliberate style. The modern commercial era began in 1964, when Masi Agricola created Campofiorin, re-fermenting fresh Valpolicella on the pomace of Amarone to produce a richer, more structured wine aimed at international markets. Masi is widely credited as the first producer to commercially market a wine in this style. Despite the technique's long informal use, it was only in late 2009 that Ripasso della Valpolicella received its own DOC designation, with the production rules officially entering force from the 2010 harvest. Today, as Amarone production has grown in the 21st century, most Amarone producers also make a Ripasso as a complementary 'second wine.'

• Masi created Campofiorin in 1964, the first commercially marketed ripasso-style wine in Valpolicella
• DOC status granted in late 2009; production regulations in force from the 2010 harvest onwards
• Technique uses pomace from Amarone della Valpolicella DOCG or Recioto della Valpolicella DOCG production
• Most Amarone producers now also make a Ripasso, reflecting the style's commercial and qualitative importance

Valpolicella Ripasso DOC is produced within the Valpolicella zone of the Verona province in northeastern Italy's Veneto region. The overall appellation covers approximately 8,621 hectares across 19 municipalities. The region is divided into three main production zones: the Classica zone, comprising the five valleys and communes of Sant'Ambrogio di Valpolicella, San Pietro in Cariano, Fumane, Marano, and Negrar; the Valpantena zone; and the broader eastern DOC zone encompassing the valleys of Illasi, Tramigna, and Mezzane. Valpolicella has a broadly continental or sub-continental climate, moderated by the proximity of Lake Garda to the west and sheltered from cold northerly winds by the Lessini Mountains. Vineyards are planted primarily on hillsides, with dry-stone terraces known as marogne a defining feature of the Classica landscape, and altitudes ranging up to approximately 500 metres above sea level.

• Appellation spans approximately 8,621 hectares across 19 municipalities in Verona province
• Three zones: Classica (five communes including Negrar and Fumane), Valpantena, and the broader eastern DOC zone
• Lake Garda moderates the climate to the west; Lessini Mountains provide shelter from cold northern winds
• Hillside vineyards on dry-stone terraced marogne; altitudes reach approximately 500 metres in the Classica zone

Corvina Veronese and Corvinone together must form between 45% and 95% of any Valpolicella Ripasso blend, with up to 50% Corvinone permitted as a substitute for Corvina. Rondinella typically contributes 5 to 30%, adding color, floral lift, and resilience to the appassimento process. Other non-aromatic red varieties approved for cultivation in the province of Verona, such as Oseleta and Molinara, may make up the remainder to a maximum of 15%. The winemaking process involves a base fermentation of freshly harvested Valpolicella, followed by a second fermentation on the still-fermenting pomace left after Amarone or Recioto is racked. This second contact lasts a minimum of 3 days and boosts the wine's alcohol, phenolic content, tannin, and body. An alternative method uses partially dried grapes rather than leftover pomace, providing slightly different tannin and phenolic expression.

• Corvina Veronese and/or Corvinone 45 to 95%; Rondinella 5 to 30%; other approved local varieties up to 15%
• Second fermentation on Amarone or Recioto pomace lasts a minimum of 3 days, boosting body, alcohol, and phenolics
• Minimum alcohol 12.5% (Rosso) or 13.0% (Superiore); Superiore requires at least one year of aging before release
• An alternative method uses partially dried grapes instead of pomace, yielding different but equally valid results

Masi Agricola, present in Valpolicella since 1772 and the pioneer of the modern commercial Ripasso style with Campofiorin in 1964, remains one of the most recognized names globally in this category. Tommasi, based in Pedemonte, is another historic house with a broad Ripasso portfolio. Speri, a family winery founded in 1874 and now organically certified, focuses exclusively on Classica-zone wines and has received critical acclaim for its Valpolicella Ripasso Classico Superiore, which is produced by passing the wine just once over Amarone marc to preserve freshness. Tedeschi, with origins dating to 1630, produces cru-focused Ripasso with an emphasis on terroir transparency. Zenato and Brigaldara are further reliable names across the region. The category also includes substantial cooperative production, most notably through Cantina Valpolicella Negrar, founded in 1933 and producing approximately 9.5 million bottles annually across all Valpolicella styles.

• Masi Agricola: pioneer of the modern Ripasso style with Campofiorin (1964); distributed in over 140 countries
• Speri: organically certified since 2015; critically acclaimed Ripasso Classico Superiore from the Classica zone
• Tedeschi and Tommasi: historic family estates with long track records in Ripasso production
• Cantina Valpolicella Negrar: major cooperative founded 1933; approximately 9.5 million bottles produced annually

Valpolicella Ripasso DOC regulations, which took effect from the 2010 harvest following the DOC designation granted in late 2009, require that wines be produced by re-fermenting Valpolicella wine on the pomace of Amarone della Valpolicella DOCG or Recioto della Valpolicella DOCG, with the second fermentation lasting a minimum of 3 days. The minimum alcohol for the standard Ripasso is 12.5%, rising to 13.0% for the Superiore designation, which also requires a minimum of approximately one year of aging before release. The blend must contain 45 to 95% Corvina Veronese and/or Corvinone, with Rondinella and other approved local varieties completing the remainder. Wines may carry the additional designations 'Classico' (if from the five Classica communes) or 'Valpantena' (if from that specific valley). The hierarchy in the region runs from Valpolicella DOC at the base, through Valpolicella Ripasso DOC, to Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG at the summit.

• DOC rules effective from 2010 harvest; second fermentation on Amarone or Recioto pomace mandatory for minimum 3 days
• Minimum alcohol 12.5% (Rosso) or 13.0% (Superiore); Superiore requires approximately one year of aging
• Corvina and/or Corvinone 45 to 95%; 'Classico' and 'Valpantena' geographic designations permitted on label
• Hierarchy: Valpolicella DOC, then Valpolicella Ripasso DOC, then Amarone DOCG and Recioto DOCG

The Valpolicella Classica zone, centred on the communes of Negrar, Fumane, Marano, Sant'Ambrogio, and San Pietro in Cariano northwest of Verona, is the heart of the Ripasso world and welcomes wine tourists throughout the year. Masi Agricola, with its base in Marano di Valpolicella, offers visits that illuminate their pioneering Campofiorin and appassimento research. Speri, based in San Pietro in Cariano, and Allegrini in Fumane are further acclaimed destinations in the Classica zone. The Consorzio per la Tutela dei Vini Valpolicella, representing over 316 bottling companies and some 2,200 growers, actively promotes the region at international trade fairs and organises educational events. The broader Verona province provides a rich cultural backdrop; local cuisine includes risotto all'Amarone, braised meats, and aged cheeses, all natural partners for Ripasso's mid-weight, fruit-rich profile.

• Classica zone communes of Negrar, Fumane, Marano, and San Pietro in Cariano are the key visitor destinations
• Masi (Marano), Speri (San Pietro in Cariano), and Allegrini (Fumane) all offer winery visits by appointment
• Consorzio Tutela Vini Valpolicella represents 316 bottling firms and approximately 2,200 growers across 19 municipalities
• Verona city offers additional wine culture; local dishes such as risotto all'Amarone and braised meats complement Ripasso well