Definition: Ripasso

In Italian, literally "repassed", it is a winemaking technique from Valpolicella in Veneto. Many producers use the ripasso method, which consists of racking the wine of the year after fermentation and adding it to a recioto (grapes dried in the air in attics) from the previous year at the end of fermentation. Wines produced using this costly technique acquire a deep black cherry colour, an intense bouquet, lots of character and good ageing potential. As ripasso is not recognised by official labelling legislation, it is important to know the best producers.