Ripasso

Ripasso is a wine-making technique from Italy's Veneto region that enhances the flavor of Valpolicella wines. It involves re-fermenting young red wine with the leftover grape skins and seeds (called pomace) from dried grapes used to make richer Amarone or Recioto wines. This process imparts additional complexity, deeper color, and more robust flavors, such as jammy fruit, spices, and a slightly fuller body. Ripasso results in a balanced wine that combines the freshness of Valpolicella with the richness and depth of the dried grape techniques, making it a popular choice for those seeking a versatile and flavorful red wine.