Ripasso Wines

Ripasso is a winemaking technique originating in Italy's Valpolicella region. It involves a secondary fermentation whereby the pomace from Amarone, still rich in fermentable sugar, is introduced to the new Valpolicella wine made from fresh or occasionally, dried grape or a mix of both. This increases the alcohol and at the same enriches the flavours.

This process is often confused with appassimento, which is an entirely separate process, but is a prerequisite for Ripasso as you will need the rich pomace for the refermentation to occur.