Valpolicella Ripasso

Valpolicella Ripasso is a red DOC wine from the hills north and east of Verona in Veneto. The denomination extends from the historic Classico area around Fumane, Marano and Negrar to Valpantena and the valleys farther east. Alpine foothills moderate the weather, while Lake Garda has a particular softening influence in the western sector. Altitude, aspect and airflow matter greatly: many of the most interesting vineyards occupy sunny, relatively poor hillside sites.

Soils are diverse, including limestone, calcareous marl, clay and, in places, volcanic material. Corvina is the core grape, bringing sour-cherry fruit, spice and structure; Rondinella contributes colour and floral notes. Corvinone can form a significant part of the blend and often adds darker fruit and body. Molinara is less widely planted than in the past but remains permitted, together with limited proportions of other authorised local varieties. International grapes and Primitivo are not part of the traditional foundation of a Valpolicella Ripasso blend.

Ripasso is made by bringing finished Valpolicella back into contact with the skins and lees left from Amarone della Valpolicella, commonly prompting a further fermentation. This process gives greater colour, alcohol, glycerol, tannin and depth than standard Valpolicella, without necessarily reaching Amarone’s full dried-grape richness or weight. The DOC includes Valpolicella Ripasso, Ripasso Classico and Ripasso Valpantena; the Superiore designation indicates stricter requirements, including longer maturation.

At its best, Ripasso combines sour and ripe cherry, plum, dried herbs, cocoa and occasional tobacco notes. It is normally dry and generous rather than heavy, retaining a fresh cherry line and a gently bitter almond-like finish. Youthful examples work well at the table, while more serious Classico and Superiore wines can develop for several years, and sometimes around a decade, according to producer and vintage. Serve at 16–18°C; fuller examples benefit from some air.