Ripasso (Italian for "re-passed") is Veneto wine made by re-fermenting Valpolicella wine on the lees (skins and solids) of Recioto production. This second fermentation extracts additional colour, tannin, and flavour, creating wines richer and more structured than basic Valpolicella but simpler than Amarone. Ripasso bridges the price gap between Valpolicella and Amarone, offering complex character at moderate cost. The technique increases alcohol and concentration while maintaining freshness. Quality Ripasso offers excellent value and aging potential (5–12+ years).
WHY IT MATTERS FOR COLLECTORS
Ripasso offers excellent value, approaching Amarone complexity at a fraction of the price. Quality bottles age well, developing additional complexity. Smart collectors prioritize Ripasso for value.
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