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Ripasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allowing renewed microbial activity and extraction to take place. In this episode of The Wine Lab, we walk through what that second pass actually does: how refermentation can restart, how phenolics and color are re-extracted from appassimento-treated skins, and how the chemistry of Ripasso differs depending on whether the pomace comes from sweet Recioto or dry Amarone. Along the way, we unpack the legal framework behind Valpolicella Ripasso, the historical shift from Recioto to Amarone, and why Ripasso ends up tasting like neither one, but something distinctly its own 

Glossary

Ripasso
A Valpolicella wine produced by refermenting finished wine on the pomace of Amarone or Recioto, increasing alcohol, extract, color, and structure.

Valpolicella
A red wine appellation in Veneto, Italy, typically producing lighter-bodied wines from Corvina-based blends.

Amarone della Valpolicella
A dry, high-alcohol red wine made from dried grapes (appassimento), known for concentration, body, and structure.

Recioto della Valpolicella
A traditional sweet wine made from dried grapes; historically the original source of pomace for Ripasso refermentation.

Appassimento
The drying of grapes after harvest to concentrate sugars, acids, and phenolics before fermentation.

Pomace
The solid remains of grapes after pressing, including skins, seeds, and pulp.

Refermentation
A secondary fermentation that occurs when wine is reintroduced to fermentable substrates or active yeast.

Phenolic Compounds
Chemical compounds extracted from grape skins and seeds that contribute to color, tannin, and mouthfeel.

Superiore
A designation indicating higher minimum alcohol levels and aging requirements under Italian wine law.

Slavonian Oak (Botti)
Large-format oak barrels traditionally used in northern Italy, valued for minimal oak aroma impact.

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