Valpolicella Ripasso is a dry red made by re-fermenting a finished Valpolicella on the leftover skins from Amarone production. Those skins still contain sugar, colour and aroma, so the second fermentation adds body, alcohol and depth — producing a wine that sits deliberately between everyday Valpolicella and full-blown Amarone. It has been a DOC in its own right since 2010.
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How the ripasso method works
Ripasso means “re-passed” in Italian, and the name describes the process exactly.
When Amarone finishes fermenting, the pomace — the spent skins and seeds — is far from exhausted. It still holds residual sugar, colour, tannin and aromatic compounds. Rather than discard it, producers pump a young, already-fermented Valpolicella onto that pomace and let a second fermentation begin.
The wine gains roughly a degree or more of alcohol, deeper colour, and a layer of dried-fruit character it could never develop on its own. The technique is old and was long practised informally; it was only formalised as a DOC in 2010.
What it tastes like
Ripe cherry and plum, with dried fruit, cocoa and spice underneath. Medium to full-bodied, 13 to 14.5 percent alcohol, and a warm but not overwhelming finish.
The useful way to think about it: Ripasso keeps the freshness and drinkability of Valpolicella Classico while borrowing perhaps half of Amarone’s richness. That is precisely why it exists.
Ripasso versus Amarone versus Classico
| Valpolicella Classico | Ripasso | Amarone | |
|---|---|---|---|
| Grapes | fresh | fresh | dried 100–120 days |
| Extra step | none | re-fermented on Amarone skins | — |
| Alcohol | 11–13% | 13–14.5% | 15–16% |
| Price | €8–15 | €12–25 | €25–300+ |
| Drink | young | 2–8 years | 10–20+ years |
Tasting the three in sequence from the same producer is the single most instructive half hour available in Valpolicella — same vineyards, same hands, three different decisions.
What to eat with it
Ripasso is the most food-flexible wine in the appellation, and the one Veronese families actually open on a weeknight. It handles roast and braised meats, mushroom and truffle dishes, hard cheeses, and the local pastissada de caval.
Amarone can overwhelm a meal; Ripasso rarely does. If you are buying one Valpolicella wine to drink rather than to cellar, this is usually the right one.
Where to taste it
Almost every producer in the region makes one, and it is always poured as the middle step of a proper tasting flight. Our Taste of Valpolicella tour walks through the full progression with a sommelier, and the Valpolicella wine tours guide covers planning a visit around it.
Frequently Asked Questions
What is Ripasso wine?
Valpolicella Ripasso is a dry red from the hills north of Verona made by re-fermenting a finished Valpolicella on the leftover grape skins from Amarone or Recioto production. The skins still hold sugar, colour and aroma, so the second fermentation adds body, alcohol and depth. Ripasso became a DOC in its own right in 2010.
Why is Ripasso called baby Amarone?
Because it borrows Amarone's character without being made from dried grapes. Contact with Amarone skins gives it some of the same dried-fruit richness and warmth, but at lower alcohol, lower price and with less ageing required. It sits deliberately between everyday Valpolicella and full Amarone.
What does Ripasso taste like?
Ripe cherry and plum with hints of dried fruit, cocoa and spice, medium to full body, and a warm finish around 13 to 14.5 percent alcohol. It keeps more freshness and drinkability than Amarone while offering considerably more depth than a straightforward Valpolicella Classico.
What is the difference between Ripasso and Amarone?
Amarone is made entirely from grapes dried for months before pressing. Ripasso starts as normal Valpolicella and gains its extra weight from a second fermentation on Amarone's spent skins. Amarone runs 15 to 16 percent alcohol and ages for years; Ripasso is lighter, cheaper and approachable far sooner.
What food goes with Ripasso?
Ripasso is the most food-flexible wine in the appellation. It works with roast meats, braises, mushroom and truffle dishes, hard cheeses, and rich pasta such as pastissada. It handles hearty food without the sheer weight of Amarone, which makes it the practical everyday choice at a Veronese table.
How much does Ripasso cost?
Ripasso generally sits between €12 and €25 a bottle, well below Amarone from the same producer. That gap is the main reason it exists commercially: it delivers a recognisable share of Amarone's character at a fraction of the production cost and ageing time.
