Italian name (in German "repetition" or "renewed passage") for a special wine-making process. It became popular from the 1960s, as the well-known winery Masi in Veneto a so produced wine called "Campofiorin Masi Ripasso" was marketed. Initially, the word mark "Ripasso" for Masi was protected worldwide. Finally, in 2006, the use of all producers in Veneto was allowed. Already fermented red wine in the spring mash or rape added from the processing of autumn. By those contained in the shells yeasts and sugar a renewed fermentation, From the shells get additional dyes and tannins in the wine, the more color intensity and body gets.
Traditionally, this was done predominantly with Amarone-mash That's why the wine got the typical easy bitter Taste. Masi began in the mid-1980s to add dried grapes instead of amarone mash to avoid the bitter taste. In the meantime, many producers have adopted this species. The beginning as IGT produced wine Valpolicelle Ripasso received in 2010 the DOC classification.
Quite similar methods with double fermentation are common in Iatia Doppio passo and Governo, Complete listings of the numerous vinification measures and cellar techniques, as well as the wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,