Ripasso

Italian term (meaning "repetition" or "repeated passage") for a special winemaking process. It became popular in the 1960s when the Masi winery in Veneto marketed a wine produced in this way called "Campofiorin Masi Ripasso". Initially, the word mark "Ripasso" for Masi was protected worldwide. Finally, in 2006, all producers in Veneto were authorised to use it. In spring, mash or pomace from the autumn processing is added to already fermented red wine. The yeasts and sugars contained in the skins cause the wine to ferment again. Additional colouring agents and tannins are released from the skins into the wine, giving it more colour intensity and body.

Traditionally, this was mainly done with Amarone mash, which gives the wine its characteristic slightly bitter flavour. In the mid-1980s, the Masi winery began to add dried grapes instead of Amarone mash in order to avoid the bitter flavour. Many producers have since adopted this approach. The Valpolicelle Ripasso wine, which was initially produced as an IGT (regional wine), was awarded DOC classification in 2010. Quite similar processes with double fermentation that are also common in Italy are Doppio passo and Governo.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Speciality wines, Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues). All work and aids in the vineyard during the vegetation cycle are listed under vineyard care.

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Ripasso

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