Valpolicella Ripasso Wine

Valpolicella Ripasso

Valpolicella Ripasso is a DOC (Denominazione di Origine Controllata) red wine produced exclusively in Valpolicella, in the province of Verona. It is a wine produced from native grape varieties such as Corvina, Corvinone, Rondinella, Negrara and Oseleta. It is called Ripasso because the wine made from fresh grapes (Valpolicella Classico) is repassed on the pomace used to make Amarone.

It is  is also called small Amarone or baby Amarone, its full name is Valpolicella Classico Superiore Ripasso.

Where Valpolicella Ripasso is produced

It is produced in Valpolicella , a very precise geographical area. The production territory of Amarone, Recioto and Ripasso extends into the foothills of the province of Verona. From Lake Garda, almost to the border with the province of Vicenza, a very particular area, if observed from above.

A succession of hills and valleys that almost take on the shape of a man’s hand. The slopes are gentle slopes that descend to the plain, and in each valley and on each slope specific climatic and soil characteristics have been created. This is a well-structured ecosystem that can only be found in these lands. It is a perfect combination of different climatic, physical and biological factors that have been influencing grape cultivation and subsequent wine production for centuries.

Valpolicella Ripasso

On the one hand, the Lessini Mountains offer protection to the valleys, on the other hand, Lake Garda and the southern exposure of the land, creates a mild climate with little rain. Within this macro area there are sub-zones. The first is called “classic” and includes the municipalities of Negrar, Marano, Fumane, Sant’Ambrogio, and San Pietro in Cariano. The second, on the other hand, is the Valpantena area, which includes the valley of the same name that rises to the Lessini Mountains, passing through Poiano, Quinto di Valpantena, Marzana, and Grezzana.

Valpolicella Ripasso: the types

Valpolicella Ripasso can be referred to as:




Barrique Amarone

Classico is that produced in the subzone that includes the municipalities of Fumane, Marano di Valpolicella, Negrar, San Pietro in Cariano, and Sant’Ambrogio di Valpolicella that are part of Valpolicella classica. Valpantena, on the other hand, is made in the valley of the same name. While Valpolicella Superiore is aged in barrels for at least 12 months, which start on January 1 following the harvest. In addition, to be considered superior, the alcohol content must be 12 percent or higher.


Valpolicella Ripasso – Technique Production method

  1. in September the grapes for Amarone and Recioto are collected in a box and remain in Appassimento till January / February;
  2. the remaining grapes are always collected by hand and pressed fresh, fermentated to get the Valpolicella Classico; In the months of October, November and December the grapes are dried in a box and while Valpolicella Classico rests in a steel tank;
  3. in January / February the dried grapes for Recioto and Amarone are crushed and fermented;
  4. when the fermentation of Amarone or Recioto is done, the wine is moved from the fermentation tank to another steel tank,  the pomace of Amarone or Recioto are left in the fermentation tank. The pomce is the fermented skins;
  5. Valpolicella Classico produced in September is now pumped in the fermentation tank;
  6. Valpolicella Classico is in touch with the pomace of Amarone for 10/12 days. In this period a second alcoholic fermentation takes place. The Ripasso method gives a greater structure and a lower acidity, a greater roundness and a higher value in Valpolicella extracts, which makes it suitable for aging in cask for about 18 months.

Here our Valpolicella Classico Superiore Ripasso.

The pomace or leftover are the fermented skins: here the Amarone wine is extracted but the pomace remains in the fermentation tank for the second fermentation together with the Valpolicella Classico:

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