How is Valpolicella Ripasso Made?

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Valpolicella Ripasso, a ruby-red Italian wine that has captivated wine enthusiasts worldwide with its rich, complex flavor profile, is a product of a unique production method that involves a second fermentation process. This innovative technique, known as the Ripasso method, transforms ordinary Valpolicella wine into a distinctive and luxurious beverage. Embark on a journey to discover the secrets behind Valpolicella Ripasso’s creation, unraveling the steps that transform it from a simple wine into a masterpiece of flavor.

The Essence of Valpolicella Ripasso: A Harmonious Blend of Flavors

Valpolicella Ripasso is a blend of two types of grapes: Corvina, Rondinella, and Molinara, the primary grapes used in Valpolicella Classico, and dried grapes known as Appassimento. The Appassimento grapes, which have been dried for several weeks to concentrate their flavors, are macerated with the Valpolicella wine, imparting their rich intensity to the blend. This secondary fermentation, a result of the residual sugars from the dried grapes, creates a complex and layered flavor profile, unlike any other Valpolicella.

The Unique Ripasso Method: A Transformational Process

The Ripasso method is what sets Valpolicella Ripasso apart from other Valpolicella wines. After the initial fermentation of the Valpolicella wine, the dried Appassimento grapes are added to the wine, allowing their flavors to infuse with the base wine. This secondary fermentation process produces a deeper red color, a higher alcohol content, and a more intense, complex flavor profile.


The Role of the Appassimento Grapes: A Key Ingredient to Ripasso’s Success

The Appassimento grapes, the heart of the Ripasso method, play a crucial role in creating the wine’s distinctive flavor profile. By drying the grapes, the sugar concentration increases, resulting in a more intense flavor that imparts a rich sweetness to the wine. Additionally, the dried grapes release tannins, which contribute to the wine’s structure and aging potential.

The Maturation Process: Refining the Ripasso Experience

After the secondary fermentation, Valpolicella Ripasso is aged in oak barrels, allowing the flavors to meld and mature. The length of aging varies from producer to producer, but typically ranges from six to eighteen months. This aging process further enhances the complexity and structure of the wine, rounding out the tannins and adding depth and nuance to the flavor profile.


Valpolicella Ripasso: A Wine of Versatility

Valpolicella Ripasso is a versatile wine that can be enjoyed on its own, as an aperitif or digestivo, or paired with a variety of dishes. Its rich flavor profile makes it an excellent match for hearty meat dishes, grilled sausages, and savory cheeses. It can also be enjoyed with spicy dishes and desserts featuring chocolate or berries.

Conclusion: A Legacy of Flavor and Innovation

Valpolicella Ripasso, a product of innovation and tradition, has carved a unique niche in the world of wine. Its distinctive flavor profile, a result of the Ripasso method and the use of Appassimento grapes, has captivated wine enthusiasts worldwide. Whether enjoyed on its own, paired with food, or used in cocktails, Valpolicella Ripasso is a wine that reflects the passion and expertise of Italian winemakers.



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