Valpolicella Ripasso DOC

The Ripasso technique has been practiced in Valpolicella cellars for centuries as an informal way to enrich base Valpolicella wine, drawing additional complexity from the spent Amarone or Recioto pomace before its eventual disposal. The historical practice was rooted in resource economy: the pomace from appassimento-dried grapes retained considerable sugar, tannin, and aromatic compounds even after Amarone fermentation, and re-passing fresh wine over it captured value that would otherwise be lost. Masi formalised the modern Ripasso style with the 1964 release of Campofiorin, which the estate trademarks as a 'baby Amarone' but markets as IGT Veronese. As demand grew through the 1980s and 1990s, Ripasso evolved from a cellar trick into a defined commercial style. In late 2009, a separate Valpolicella Ripasso DOC was created (effective from the 2010 harvest), distinguishing the technique from Valpolicella DOC and Amarone DOCG and providing producers with a regulated framework for what had become a major commercial style.

• Ancient cellar practice in Valpolicella, rooted in resource economy: capturing remaining value from Amarone pomace through re-fermentation of base wine
• Masi Campofiorin (first vintage 1964) commercialised the modern Ripasso concept under IGT Veronese before the DOC framework existed
• Granted its own DOC status in late 2009 (effective from the 2010 harvest), separating from Valpolicella DOC under which Ripasso had previously been bottled
• Now among the Veneto's most commercially successful denominations, with production exceeding 25 million bottles annually and exports growing globally

Ripasso production begins like any Valpolicella DOC: hand-harvested Corvina, Corvinone, and Rondinella are fermented as fresh red wine in autumn. Separately, Amarone production uses dried appassimento grapes, with fermentation completing in February through March of the year following harvest. In spring, freshly-fermented Valpolicella is re-passed over the Amarone pomace (which still contains residual sugar, tannin, glycerol, and aromatic compounds), triggering a secondary fermentation that lasts 8 to 20 days. The base wine extracts colour, polyphenols, and dried-fruit aromatics from the pomace, gaining 1 to 2 percentage points of alcohol, deeper colour, and noticeably richer structure. Many producers also use Recioto pomace, which yields a slightly sweeter, less tannic Ripasso. Regulations limit the amount of base wine per 100 kg of pomace to prevent dilution of Amarone-grade pomace beyond appellation rules. After re-fermentation, the wine is typically aged 12 to 24 months in a combination of large neutral Slavonian botti and smaller French barriques.

• Base Valpolicella ferments in October-November; Amarone completes primary fermentation in February-March of the following year
• Spring re-fermentation: fresh Valpolicella passed over Amarone pomace for 8 to 20 days; gains 1-2 percentage points alcohol, deeper colour, dried-fruit complexity
• Maximum 1 hectolitre of base wine per 100 kg of pomace; prevents dilution of Amarone-grade pomace beyond appellation rules
• Aging: typically 12 to 24 months in combination of large neutral Slavonian botti and smaller French barriques; minimum 12 months for Superiore designation

Valpolicella Ripasso DOC shares the same production zone as the broader Valpolicella family: 19 municipalities north of Verona spanning Classico in the west, Valpantena, and the broader eastern DOC zone. Three formal designations may appear on labels: standard Valpolicella Ripasso DOC; Valpolicella Ripasso Classico (for wines from grapes grown exclusively in the historic five-commune Classico zone of Negrar, Marano, Fumane, Sant'Ambrogio, and San Pietro in Cariano); and Valpolicella Ripasso Valpantena (for the narrower northern valley above Verona). Minimum alcohol is 12.5% ABV; Superiore-style Ripasso must reach 13% with at least one year of wood aging. The Classico Superiore designation, combining both labels, identifies the highest quality tier of Ripasso. Production volume averages roughly twice that of Amarone DOCG, reflecting Ripasso's commercial popularity and the technical constraint that limits Amarone output.

• Same 19-municipality production zone as the broader Valpolicella family; Classico zone covers five historic communes north of Verona
• Three label designations possible: base DOC, Classico (Classico zone only), Valpantena (northern valley); Superiore tier adds minimum 13% ABV + 1 year wood
• Production volume averages roughly twice that of Amarone DOCG, reflecting Ripasso's commercial popularity
• Classico Superiore (combined label): highest quality tier, requiring both Classico geographic restriction and Superiore aging/alcohol minimums

Most Valpolicella producers make Ripasso alongside their Amarone, the natural pairing of styles. Allegrini Palazzo della Torre (Veronese IGT, using a double-fermentation method that parallels Ripasso) is the most internationally recognised cousin of the style, though it is bottled IGT rather than DOC. Masi Brolo Campofiorin Oro is the original 'baby Amarone' commercial expression. Tommasi, Bertani, and Tedeschi all produce well-distributed quality Ripasso. Top-tier producers include Zenato Ripasso Valpolicella Superiore (from estate vineyards in Sant'Ambrogio di Valpolicella), Speri Ripasso Sant'Urbano (single-vineyard, organic), and the boutique Roberto Mazzi 'Punta di Villa' Classico Superiore. Style variation is significant: longer pomace contact and barrique aging produce more powerful, structured Ripasso; shorter pomace contact and large-cask aging yield more elegant, fresher styles closer to Valpolicella Superiore. The Cantina Valpolicella Negrar cooperative produces a benchmark value Ripasso that demonstrates the style's accessibility at scale.

• Allegrini Palazzo della Torre (IGT Veronese): double-fermentation cousin of Ripasso; bottled IGT rather than DOC due to grape composition variations
• Masi Brolo Campofiorin Oro: original 'baby Amarone' commercial expression dating from 1964
• Top-tier Ripasso producers: Zenato Ripasso Superiore, Speri Ripasso Sant'Urbano (organic, single-vineyard), Roberto Mazzi Punta di Villa Classico Superiore
• Style range: longer pomace contact and barrique aging → powerful, structured; shorter contact and large-cask aging → elegant, fresh, closer to Valpolicella Superiore

Ripasso DOC bridges Valpolicella DOC and Amarone DOCG in style, offering more depth, structure, and dried-fruit complexity than the base wine while remaining more accessible (and far less expensive) than Amarone. Aromatically, Ripasso shows ripe sour cherry, dried plum, fig, cocoa, tobacco, and warm spice (clove, cinnamon), with a fuller-body palate of 13 to 14% ABV (occasionally higher in Superiore styles). Tannins are firmer than base Valpolicella but rounder than Amarone, and acidity is preserved through the cool spring re-fermentation. Best-drinking window is typically 5 to 10 years from vintage; top examples evolve longer. Ripasso pairs naturally with hearty Veronese cuisine including brasato di manzo (beef braised in wine), pastasciutta with rich ragù, mushroom risottos, aged hard cheeses (Parmigiano, Grana Padano, Asiago), and grilled or braised game (wild boar, venison).

• Aroma: ripe sour cherry, dried plum, fig, cocoa, tobacco, warm spice (clove, cinnamon); fuller-bodied than base Valpolicella, more accessible than Amarone
• ABV typically 13 to 14% (occasionally higher in Superiore styles); tannins firmer than base but rounder than Amarone
• Drinking window 5 to 10 years from vintage; top examples evolve longer in cellar
• Pairings: brasato di manzo, rich pasta ragù, mushroom risotto, aged Parmigiano/Grana Padano/Asiago, grilled or braised wild boar and venison