Ripasso is a winemaking technique in which Valpolicella wine is re-fermented on the pomace left over from making Amarone or Recioto. This "double fermentation" produces a red wine with more concentration than a regular Valpolicella but less weight than an Amarone. In Verona, the saying goes: "Valpolicella for every day, Amarone for special occasions, Ripasso for the weekend." Those few words capture exactly where Ripasso sits.
Common Misconception: Is Ripasso Just Budget Amarone?
Ripasso is often called "poor man's Amarone," but the two wines start from entirely different places. Amarone dries grapes for roughly four months, concentrating sugars and extract to the maximum before fermentation. Ripasso takes finished Valpolicella and re-passes it through the Amarone pomace, extracting additional tannins, sugar, and dried-fruit character. Same region, completely different method, distinctly different result.
Flavor Profile
Dark cherry, plum, dried fig, chocolate, and spice on the nose. Tannins are firm but silky, with a lingering finish of vanilla and coffee.
| Attribute | Character |
|---|---|
| Body | Medium to full |
| Acidity | Medium |
| Tannins | Medium to firm, smooth |
| Aromas | Dark cherry, plum, dried fruit, chocolate |
| Serving temperature | 16-18°C |
Style by Zone
| Zone | Character |
|---|---|
| Classico (hills) | Large diurnal range, richer acidity, complex aromas |
| Valpantena | Middle-ground, well-balanced |
| Eastern Valpolicella | Warmer terrain, more volume and blueberry-driven fruit |
Pomace maceration runs 15-20 days, raising alcohol by 1-2 degrees and increasing glycerol for a softer palate. Aging: 12-24 months in large Slavonian oak casks or barriques.
Enjoying Ripasso in Japan
Living in Verona, Ripasso is genuinely the weekend table wine: opened casually with braised meats at home rather than in restaurants. That same approach works well in Japan.
Top pairings: beef braised in red wine, wagyu roast, nikujaga (soy-braised beef and potato), teriyaki duck, Bolognese. Tannins cut fat; the dried-fruit sweetness harmonizes with soy umami. Serve at 16-18°C, or take it out of the fridge 30 minutes before serving in summer.
Federico's Recommendation
True Valpolicella Ripasso can be hard to source in Japan, but we carry a wine built on the same appassimento philosophy: concentrated, deep, and satisfying in exactly the same way. Made from Puglia Primitivo via a literal "double-pass" (Doppio Passo) process, it's one we confidently suggest to any Ripasso lover.
Doppio Passo Primitivo (¥2,200)
How to Choose, When to Drink, and Similar Wines
Look for "Valpolicella Ripasso DOC" on the label. "Superiore" means extended aging and more structure. Drink within 3-8 years; decant 30 minutes after opening. Similar styles: Amarone (richer), Primitivo appassimento wines, concentrated southern Italian reds. Related guides: Valpolicella Guide and Amarone Guide.
Frequently Asked Questions
Q. How long can I age Ripasso?
A. Generally 5-10 years. Superiore can hold for 10-15 years.
Q. Why is Ripasso so much cheaper than Amarone?
A. Amarone is produced in smaller volumes with longer aging. Ripasso typically costs less than half the price despite coming from the same region.
Q. What is the most common mistake?
A. Drinking it too cold. Cold tightens the tannins and closes the aromas. Always bring it up to at least 16°C before opening.
Q. Where can I buy Ripasso in Japan?
A. Specialist wine importers and department-store wine sections in major cities carry it. Look for "Ripasso" or "Valpolicella Ripasso DOC" on the label.
Ripasso: the weekend wine that Veronese families reach for without fanfare. Try it with a braise or pasta and you'll understand exactly why.
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