Valpolicella Ripasso is a unique and distinguished red wine from the Veneto region of northeastern Italy. Known for its complex flavors, rich texture, and distinct production method, Valpolicella Ripasso has gained considerable acclaim among wine enthusiasts worldwide. In this essay, we’ll explore the origins and history of Valpolicella Ripasso, its sensory characteristics, production volumes, and the key grape varieties and regions involved in its creation.
Origins and History
Valpolicella Ripasso originates from the Valpolicella region, located in the province of Verona within Veneto. The region is renowned for its rolling hills, diverse microclimates, and centuries-old winemaking traditions. The name “Valpolicella” is believed to derive from the Latin “Vallis-polis-cellae,” which means “valley of many cellars,” a testament to the area’s long history of viticulture.
Valpolicella wines have been produced since ancient times, but the specific style known as “Ripasso” emerged more recently, in the mid-20th century. The term “Ripasso” translates to “repassed” in Italian, which refers to the unique production technique used to create this wine. Ripasso is often described as a “baby Amarone” because it combines the freshness and vibrancy of Valpolicella with some of the richness and depth of Amarone, another famous wine from the same region.
The Ripasso method involves taking the base Valpolicella wine and re-fermenting it on the grape skins and lees left over from the production of Amarone or Recioto (a sweet version of Amarone). This second fermentation adds body, complexity, and alcohol to the wine, creating a richer and more robust style compared to standard Valpolicella.
Valpolicella Ripasso received its own Denominazione di Origine Controllata (DOC) status in 2010, officially recognizing it as a distinct and important wine style within the broader Valpolicella classification.
Sensory Characteristics
Aroma and Flavor Profile
Valpolicella Ripasso is known for its complex and layered aromatic profile. The wine typically exhibits an inviting bouquet of ripe red and black fruits, such as cherry, plum, and blackberry. These primary fruit aromas are often accompanied by secondary notes that develop during the Ripasso process, including dried fruit, raisin, and fig, reminiscent of the Amarone skins used in production.
In addition to the fruit aromas, Valpolicella Ripasso often displays subtle hints of spices such as cinnamon, clove, and black pepper, along with earthy undertones like tobacco, leather, and a touch of minerality. Depending on the aging process, the wine may also show notes of vanilla, chocolate, and toasted oak, which add further depth and complexity.
On the palate, Valpolicella Ripasso is medium to full-bodied, with a rich and velvety texture. The flavors mirror the aromas, with a core of ripe fruit complemented by layers of spice, dried fruit, and a slight bitterness that is characteristic of the Amarone influence. The wine’s acidity is usually moderate to high, providing a refreshing balance to the rich flavors, while the tannins are well-integrated, giving the wine a smooth and polished mouthfeel.
Palate and Texture
Valpolicella Ripasso is celebrated for its elegant yet robust palate. The wine’s medium to full body and smooth texture make it both approachable and complex. The acidity in Valpolicella Ripasso plays a crucial role in balancing the richness of the flavors, ensuring that the wine remains lively and refreshing rather than heavy or cloying.
The tannins in Valpolicella Ripasso are typically well-rounded and silky, contributing to the wine’s structure without overwhelming the palate. This balance of acidity, tannin, and fruit allows Valpolicella Ripasso to be enjoyed in its youth, but it also has the potential to age for several years, during which time it can develop even greater complexity and nuance.
Finish and Aging Potential
The finish of Valpolicella Ripasso is typically long and satisfying, with lingering notes of ripe fruit, spice, and sometimes a hint of cocoa or coffee. The wine’s finish often reflects its Amarone heritage, with a touch of bitterness that adds depth and intrigue to the overall experience.
While Valpolicella Ripasso can be enjoyed shortly after release, many examples benefit from additional aging, which allows the tannins to soften and the flavors to become more integrated. With proper cellaring, a well-made Valpolicella Ripasso can age gracefully for 5 to 10 years, developing more complex tertiary aromas and flavors, such as dried fruit, leather, and earthy notes.
Production Volumes
The production of Valpolicella Ripasso is significant within the Veneto region, although it is still relatively small compared to the more basic Valpolicella wines. Valpolicella as a whole is one of Italy’s most important wine-producing areas, with the region’s total wine production exceeding 10 million bottles annually. Valpolicella Ripasso represents a growing segment of this production, thanks to its increasing popularity both domestically and internationally.
Exact production figures for Valpolicella Ripasso can vary from year to year, depending on factors such as weather conditions, yield sizes, and market demand. However, it is estimated that several million bottles of Valpolicella Ripasso are produced each year, with a significant portion being exported to key markets like the United States, Germany, and the United Kingdom.
The relatively high production volume of Valpolicella Ripasso, combined with its distinctive style and quality, has made it a standout within the Valpolicella portfolio and a favorite among consumers seeking a rich, complex red wine at a more accessible price point than Amarone.
Key Grape Varieties and Regions
Valpolicella Ripasso is primarily made from the same grape varieties used in other Valpolicella wines, with Corvina being the dominant variety. Here are the key grapes involved:
- Corvina Veronese
- Corvina is the backbone of Valpolicella wines, known for its bright cherry flavors, high acidity, and moderate tannins. It provides the fresh fruit character and structure essential to Valpolicella Ripasso.
- Rondinella
- Rondinella is a traditional blending partner for Corvina, valued for its color and body. It contributes additional fruit flavors and helps to balance the blend.
- Molinara
- Although less common today, Molinara can still be found in some Valpolicella blends. It adds lightness and a touch of acidity to the wine.
- Other Varieties
- Some producers may include small amounts of other local or international varieties, such as Corvinone or Oseleta, to add complexity and depth to the blend.
The grapes for Valpolicella Ripasso are typically grown in the hilly areas of the Valpolicella region, where the climate and soils are particularly favorable for viticulture. The region benefits from a combination of cool breezes from Lake Garda and the protective influence of the nearby Alps, which help to maintain ideal growing conditions.
Viticulture and Winemaking
The production of Valpolicella Ripasso involves a unique and labor-intensive winemaking process. After the initial fermentation of the base Valpolicella wine, the wine is “repassed” over the pomace (grape skins and seeds) left from the production of Amarone or Recioto. This second fermentation typically lasts 10 to 15 days and allows the wine to extract additional color, flavor, and tannin from the Amarone pomace.
The Ripasso process also increases the alcohol content and adds complexity to the wine, imbuing it with some of the rich, dried fruit flavors characteristic of Amarone. Following the Ripasso process, the wine is typically aged for 12 to 18 months, often in oak barrels, which further enhances its flavor and structure.
The Global Market and Trends
Valpolicella Ripasso has seen a steady rise in popularity over the past few decades, thanks to its unique production method and the quality of the wines produced. It offers a more accessible alternative to Amarone, both in terms of price and flavor intensity, while still providing a rich and satisfying drinking experience.
The global market for Valpolicella Ripasso continues to grow, with strong demand in Europe, North America, and Asia. The wine’s versatility, approachable style, and ability to pair well with a wide range of foods make it a favorite among both casual wine drinkers and connoisseurs.
In recent years, there has also been a trend towards producing Valpolicella Ripasso with a greater focus on quality and terroir. Many producers are now paying closer attention to vineyard management, including the use of sustainable and organic practices, and are experimenting with different aging techniques to create more refined and expressive wines.
Valpolicella Ripasso is a remarkable wine that combines the freshness and approachability of Valpolicella with the richness and complexity of Amarone. Its unique production method, involving a second fermentation on Amarone pomace, results in a wine that is both elegant and robust, with a rich tapestry of flavors and aromas.
As the global demand for Valpolicella Ripasso continues to grow, the wine has firmly established itself as a key player in the Valpolicella portfolio and a symbol of the region’s winemaking excellence. Whether enjoyed young or aged for several years, Valpolicella Ripasso offers a compelling and versatile drinking experience that appeals to a wide range of palates.
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