Ripasso is a dry Italian red wine associated with Valpolicella in Veneto, northern Italy. Its defining feature is a second fermentation of Valpolicella wine on the grape marc left after Amarone and/or Recioto production.
That extra step usually gives Ripasso more body, colour, extract and richness than a basic Valpolicella. But Ripasso is not Amarone, not a grape variety and not simply another name for appassimento.
Highlights
- Ripasso comes from the Valpolicella area around Verona in Veneto.
- The protected designation is Valpolicella Ripasso DOC.
- Its name refers to an additional fermentation—literally, a “second passage”.
- The wine is generally made from Corvina or Corvinone-led blends, often with Rondinella.
- Ripasso is typically dry, although ripe fruit and alcohol can make it seem softer or sweeter.
- It is usually fuller and more rounded than basic Valpolicella, but less powerful than Amarone.
- Australian “appassimento-style” wine is not automatically Italian Ripasso.
Where does Ripasso come from?
Valpolicella Ripasso is associated with the hills and foothills around Verona, in the Italian region of Veneto. The regulated production area is in the Province of Verona and includes all or parts of several municipalities, rather than one single town.
For orientation, Valpolicella lies generally north-west of Verona, extending towards Lake Garda and the Lessini foothills. Different parts of the area can be roughly 20–40 minutes by road from central Verona, depending on the destination, traffic and route. That is a guide for understanding the landscape, not a fixed travel time.
On a bottle, look for Valpolicella Ripasso or Valpolicella Ripasso DOC. “Valpolicella” is the geographic and wine-designation context; “Ripasso” identifies the additional production step. A town name or an informal reference to the area is not necessarily the same thing as the protected designation.
For broader context, see our guides to Italy, Veneto and Italian DOC and DOCG classifications.
How is Ripasso made?
The simplest way to picture Ripasso is as a two-stage wine:
- Grapes permitted under the Valpolicella specification are made into a base Valpolicella wine.
- That wine undergoes one further fermentation on qualifying grape marc left after Amarone and/or Recioto production.
Marc means the solid grape material remaining after pressing or extraction. It includes skins and other associated grape solids. “Pomace” is also used in general wine writing, but marc is the safer term when explaining the regulated process.
The marc comes from Amarone and/or Recioto production. Those wines use dried grapes, which explains why Ripasso can sometimes show darker fruit or dried-fruit character. However, Ripasso is not made by simply adding Amarone to Valpolicella, nor is it just a younger version of Amarone.
The additional fermentation can increase the wine’s colour, extract, phenolic presence and body. The result still depends on the vintage, grape maturity, winemaking choices and maturation. Not every Ripasso tastes the same.
Which grapes are used?
Ripasso is not a grape. It is a regulated wine designation associated with a place and a method.
The principal grapes are Corvina and/or Corvinone, with Rondinella an important permitted variety. Other permitted red varieties may also be used within the applicable rules. This is why it is more accurate to describe Ripasso as a Corvina-led blend than as a Corvina wine in every case.
You can learn more about the main grape in our guide to Corvina.
What does Ripasso taste like?
Ripasso is commonly fuller, darker and more rounded than a lighter, basic Valpolicella. You may notice flavours and aromas such as:
- cherry and darker red fruit;
- dried fruit;
- sweet spice;
- a velvety texture;
- moderate to substantial alcohol;
- more noticeable tannin and extract than a simple red.
These are broad expectations, not guarantees. Oak can add vanilla or spice, but not every Ripasso is heavily oaked. Similarly, the wine can be rich and fruit-driven without being sweet.
The designation’s recognised style is generally dry. That does not mean it will taste austere. Ripe fruit, alcohol and dried-fruit aromas can create an impression of sweetness even when the wine is technically dry. For a useful explanation of this distinction, see what “dry wine” means and fruitiness versus sweetness.
Ripasso compared with other Valpolicella wines
Ripasso and Valpolicella
Valpolicella is the broader geographic and wine-designation context. Basic Valpolicella is often lighter and fresher, while Ripasso receives the additional fermentation on qualifying Amarone or Recioto marc. That commonly gives Ripasso more body, colour and richness.
Ripasso and Amarone
Amarone della Valpolicella is a separate DOCG wine made from dried grapes. It is generally more concentrated and powerful than Ripasso.
Ripasso and Amarone can share grapes and dried-fruit characteristics, but their production rules and designations differ. Ripasso is not “cheap Amarone”—that phrase may be catchy, but it is not an accurate definition.
Ripasso and Recioto
Recioto della Valpolicella is another separate DOCG wine associated with a sweet style and made from dried grapes. Ripasso may use marc left from Recioto production, but Ripasso itself is not Recioto and is not automatically sweet.
Ripasso and appassimento
Appassimento is a grape-drying technique. It is not one protected wine designation and is not synonymous with Ripasso.
Ripasso is related to appassimento because its qualifying marc comes from Amarone and/or Recioto production. But an Australian wine labelled “appassimento-style” may simply be inspired by dried-grape winemaking. It is not automatically Valpolicella Ripasso or Italian in origin.
Read more about appassimento and protected wine names.
How should you serve Ripasso?
The Valpolicella Consortium suggests serving Ripasso at approximately 15–18°C. In a warm Australian home, that may mean serving it slightly cooler than room temperature rather than opening a hot bottle straight from the cupboard.
Ripasso suits food with enough flavour and texture to match its richness, including:
- braised beef or lamb;
- slow-cooked casseroles;
- barbecue meats;
- pasta with rich tomato, mushroom or meat sauces;
- cured meats;
- mature or hard cheeses.
You do not have to decant Ripasso. If a young bottle tastes firm or closed, opening it shortly before drinking—or giving it brief aeration—may help, but this is a practical preference rather than a rule.
Try it with pasta or barbecue.
What should Australian shoppers look for?
If you want the Italian protected style, check the bottle’s country and region of origin and look for Valpolicella Ripasso or Valpolicella Ripasso DOC.
Do not assume that:
- every Ripasso is sweet;
- every Ripasso is heavily oaked;
- every Ripasso tastes like Amarone;
- every appassimento wine is Ripasso;
- the word “Ripasso” refers to a grape.
A label, back-label description or technical sheet can provide useful information about alcohol, sweetness and maturation. “Appassimento-style” on an Australian wine should be read as a style or technique reference, not proof that the wine is an Italian protected designation.
Frequently asked questions
Is Ripasso a sweet wine?
Usually, Ripasso is described as dry. Its ripe fruit, alcohol and possible dried-fruit character can make it seem sweet, but fruitiness is not the same as residual sugar.
Is Ripasso the same as Amarone?
No. Amarone is a separate DOCG designation made from dried grapes. Ripasso is Valpolicella wine that undergoes an additional fermentation on qualifying Amarone and/or Recioto marc.
Is Ripasso made from Corvina?
Corvina and/or Corvinone are central permitted grapes, commonly blended with Rondinella and potentially other permitted red varieties. Ripasso is a wine designation, not a grape variety.
Is Australian appassimento wine Ripasso?
Not automatically. Australian appassimento-style wine may use a grape-drying technique but does not necessarily come from Valpolicella or meet the requirements for Valpolicella Ripasso DOC.