(Italy) A brilliant concept for increasing the amount of flavour and interest in basic Valpolicella. The Valpolicella wine is passed over the unpressed but drained must of an Amarone. The bittersweet intensity of the Amarone is imparted, in a small way, to the basic Valpolicella, possibly with the help of a minor secondary refermentation.
(Ree-PAH-soe) - Unusual wine-making practice of Valpolicella, in which wine made during the recent vintage is reserved, then placed atop the pressed grapeskins and lees in the vats just used for Amarone and allowed to ferment further in contact with those skins, thus acquiring additional body, extract and flavor.
The very clever process of passing Valpolicella over unpressed but drained must of Amarone, to add more intense flavours.
A process in which a fermented Valpolicella in passed over the lees of an Amarone fermentation in order to encourage a second fermentation. Adds richess and complexity to the wine.
Ripasso is an Italian red wine from Valpolicella. The first Ripasso wine was produced in 1964 by the Masi Winery. The wine is called Campofiorin.