In the world of winemaking, the pursuit of excellence is an ongoing journey. One method that gained attention for its ability to elevate wine complexity is the Ripasso Method. Originally from Italy’s Veneto region, one of Italy’s largest wine-producing regions, is where the Ripasso Method was born. Some of its most valued wines include Soave and Valpolicella, though this technique is primarily used in the production of Valpolicella. The Ripasso Method has become a true art form. With this simple method, winemakers can create wines that are rich, robust, and deeply nuanced despite the original wine being very light. In this article, we will dive into the Ripasso Method, its history, the winemaking process, and the distinct characteristics it gives to the final products.
History of the Ripasso Method
The term “Ripasso” itself means “repassed” or in Italian. The technique involves refermenting Valpolicella wine on the leftover grape skins and lees from the production of the deep Amarone wine. It was thought to have been created over 2000 years ago, when people were drinking more wine than water. They craved craved deeper, heavier wines, so that’s what they created! Valpolicella wines are typically light and fruity, while Amarone wines are intense, full-bodied, and richly flavored. The desire to create a wine that bridged the gap between these two styles led to the development of the Ripasso Method. Winemakers were able to add complexity, depth, and structure to Valpolicella, creating a Valpolicella Ripasso, a wine with Amarone-like characteristics but at a much lower cost.
The Process
The Ripasso Method is a carefully orchestrated process that requires precision and timing.
Here’s the step-by-step process for creating Valpolicella Ripassos:
1. Harvesting: The process begins with harvesting the traditional Valpolicella grape varieties, which include Corvina, Corvinone, Rondinella, and Molinara. The winemaker will decide when to pick these grapes to ensure a balanced wine.
2. Vinification: Valpolicella grapes are crushed and fermented to produce standard Valpolicella wine. This initial fermentation is relatively short to preserve the wine’s fruity and fresh characteristics.
3. Amarone Production: While the grapes for Valpolicella are being processed, the Amarone wine is also being produced using the same grape varieties. However, instead of processing them immediately, the Amarone grapes are left to dry for an extended period of time (usually several months) after harvest, concentrating their sugars and flavors.
4. Ripasso: After the Amarone wine is removed from the skins and lees, the Valpolicella wine is “repassed” over these residual materials. This process initiates a second fermentation, during which Valpolicella absorbs the flavors, aromas, and structural elements from the dried Amarone “leftovers”.
5. Aging: The Ripasso wine is aged in oak barrels for around 18 months, allowing it to develop additional complexity and mature.
Characteristics of Valpolicella Ripasso Wines
Ripasso wines possess a unique set of characteristics that distinguish them from traditional light and fruity Valpolicella wines. These characteristics include:
1. Undeniable Complexity: The Ripasso method infuses the Valpolicella wine with intense flavors, aromas, and tannins of Amarone, resulting in a more complex and layered wine.
2. Richness and Depth: Ripasso wines exhibit a greater depth of color and a fuller body, with notes of dried fruits, dark cherries, and spice.
3. Smooth Tannins: The tannins in Ripasso Method wines are typically well-integrated. The sugars in the grapes have time to simmer. This provides a structural component to the wine without overwhelming the palate.
4. Balanced Acidity: While the acidity remains relatively high, it is harmoniously balanced with the wine’s other elements, contributing to its overall elegance.
5. Aging Potential: Ripasso Method wines have good aging potential, and they can continue to evolve and improve in the bottle for several years.
Producers and Vintages to Try Today:
- Zenato, Ripassa Valpolicella Ripasso Superiore 2006 – The best vintages of this wine are from the early 2000s. 2006 is our favorite bottle. You can’t go wrong with its notes of black currants, blackberries, and a strong flavor of pepper. It is extremely well-balanced and has a soft mouth feel.
- Corte Giara, La Groletta Valpolicella Ripasso 2017 – This wine is stunning. It has bright fruit flavors of raspberries, black plums, black cherry, and hints of vanilla and tobacco. It is dry, yet it has a touch of sweetness that balances the wine and makes the tannins smooth and rounded.
- Tinazzi, Tenuta Valleselle Rovertondo Valpolicella Ripasso Superiore 2019 – Say that 5 times fast! This wine is juicy with mild jammy notes. It brings a nostalgic flavor of dark cherry cola, prunes, leather, and an earthy underbrush.
While the Ripasso Method is unknown by many, it gives Valpolicella wines a unique story in their bottles. By combining traditional winemaking techniques with innovative processes, these wines have shown a flair unlike any other. While these wines can be enjoyed on their own, they are best paired with a variety of hefty dishes. Valpolicella Ripasso wines are a remarkable example of how the art of winemaking can continually evolve and surprise our palates.
Did you know about the Ripasso Method before reading this article? Comment below, let us know your thoughts!
