Italian term (in German "repetition" or "renewed run") for a special winemaking process. It became popular from the 1960s, as from the well-known winery Masi in Veneto a wine produced in this way called "Campofiorin Masi Ripasso" was marketed. Initially, the word mark "Ripasso" was protected for Masi worldwide. Finally, in 2006 all producers in Veneto were allowed to use it. Already fermented red wine is mashed or rape added from the processing of autumn. By the contained in the shells yeasts and sugar there is another fermentation, Additional dyes and tannins in the wine, the more color intensity and body gets.
Traditionally, this was mainly done with Amarone-mash, so the wine got the typical light bitter Taste. Masi started adding dried grapes instead of Amarone mash in the mid-1980s to avoid the bitter taste. Many producers have now adopted this type. The initially as IGT produced wine Valpolicelle Ripasso received the DOC classification in 2010.
Quite similar processes with double fermentation are also common in Iatlia Doppio passo and Governo, Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,