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Drank this wine:

Wasn't bad. Really just picked it out because it was recommended to me. I just wanted to taste a wine produced in Italy.

That being said, the only thing I know about Italy is the piedmont and tuscany regions. What is the deal with ripasso? Any other information one might be able to share on this style?

This sort of tripped me up. CT says that the Appellation is Valpolicella Classico but wikipedia says that Ripasso is a form of Valpolicella Superiore in a away that made me things Superiore and Classico are distinct.

Here's the actual text:
Valpolicella Classico is made from grapes grown in the original Valpolicella production zone. Valpolicella Superiore is aged at least one year and has an alcohol content of at least 12 percent. Valpolicella Ripasso is a form of Valpolicella Superiore made with partially dried grape skins that have been left over from fermentation of Amarone or recioto.[2]
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I cut and pasted from a Vintages catalog, but I think these do a good job explaining Amarone and Ripasso. Keep in mind, unlike most wines (of Italy or elsewhere), these are enhanced. In Ripasso, they're adding dehydrated grapes back into the mix.


It’s fairly simple. Each producer determines the drying time of their grapes. Ideally, the grapes should raisinate in a temperature- and humidity-controlled environment to prevent rot. The dehydrated grapes are pressed and fermented dry. Since over 50% of each grape’s liquid (mostly water) is lost to the dehydration process, the flavours of the final wine are intensely concentrated and the alcohol level is anywhere from 2-5% higher than a typical table wine. The secret of this wine’s resurgence is directly related to the popularity of intense, fruit-forward New World wines. Amarones share some of the flavour profile of California Zinfandel or Australian Shiraz, but with a more refined balance between the complex aromas and flavours.


Originally created by Masi Winery in 1964, Ripasso means literally ‘repassed’. This popular technique adds extra flavour to Valpolicella wines. Originally, Masi took skins from the just-pressed grapes used in Amarone production and added them to the already-made Valpolicella wines. The sugar from these skins kick-started a second fermentation thereby intensifying the colour and flavour compounds. Masi refined the method in the 1990s; by taking fully ripe grapes, drying them for about four weeks (a shorter period than what’s required for Amarone) and then adding them to the Valpolicella, Masi created a similar and, some say, finer wine. Ripassos are hugely popular because they feature the vibrancy of Valpolicella, the body and flavour of Amarone and the ability to match an even vaster array of foods.

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