W&W Wine Guide - Ripasso della Valpolicella

W&W Wine Guide - Ripasso della Valpolicella

Whitmore & White
A new style of wine emerged late in the 20th Century known as ripasso (meaning "repassed"). Here, the pomace of leftover grape skins from the fermentation of Recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. This helps to increase the alcohol level and lend more body to the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to the resulting wine's complexity; essentially a "super-charged Valpolicella" or "Baby-Amarone". As the production of Amarone has increased in the 21st century, so too has the prevalence of ripasso style wines appearing in the wine market, with most Amarone producers also producing a ripasso as a type of "second wine". An alternative method is to use partially dried grapes, instead of leftover pomace, which contain less bitter tannins and even more phenolic compounds. Wines made in this method will usually be labelled as "Appassimento" however, to separate them from being confused with ripasso and Amarone.

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When the style first became popular in the late 20th century, it was rarely noted on the wine label. If it was mentioned at all it was relegated to the back label wine description notes. Today the term ripasso is freely permitted to be used, with several examples on the wine market labeled as being made in the ripasso style. In late 2009, Ripasso della Valpolicella received its own DOC designation. Ripasso is great value for money and a very big favourite here at Whitmore & White. It is our best selling wine amongst our staff members, which we think speaks volumes!! Graham Simpson Wine & Spirits Buyer, Whitmore & White Don't forget, all our wines are available to buy online and can be incorporated into fantastic hampers in our create your own hamper section!