Ripasso is the process of macerating dried grapes with fermented wine to increase its flavor intensity, color, alcohol, and texture. It is used in various regions of Italy, especially for the red wines of Valpolicella in Veneto. In this area, winemakers make several styles of red wines using the local Corvina grape as the base, including two made with dehydrated grapes: the dry Amarone and the sweet Recioto. To make a Ripasso, fresh grapes are harvested and fermented like traditional red wine. Leftover Amarone skins are then added and kept in contact from 5 to 25 days, depending on the intensity that wants to be achieved. The sugar that was leftover in the dried Amarone skins begins a second fermentation, providing concentrated flavors of cherries and dates, and a higher alcohol content.
Try a bottle of Luigi Righetti Valpolicella Ripasso with your favorite aged cheeses for a classic taste of Veneto. Cheers!
Author: Maytte Rivera
