After long diatribes and legal sues, in Masi gave up and made the brand "Ripasso" available to any Valpolicella producer who wanted to put it on the label. In few years the production of Ripasso wines exploded, fuelled by a constant success with the public. In the DOC Ripasso denomination was established and within a few years the production of Ripasso tripled. Wine lovers increasingly appreciate the concept of a wine that is closer to Amarone in terms of structure and aromas but costs one third of the price.
Such large amounts make it impossible to have enough Ripasso only using Recioto grapes since today the production of sweet wine in Valpolicella is very small. Therefore producers started using also the pomace of Amarone which however is less rich in sugar and colour due to a much longer fermentation.
In addition, in order to meet the growing demand, regulations allowed a production of Ripasso twice as much as the production of Amarone and Recioto in the same vintage. This means that the contribution of Amarone pomace to twice the quantity of wine is extremely limited.
Ripasso The Amarone pomace used to make Ripasso is no longer pressed after racking. Small Amarone The grapes selected for Ripasso are left to dry for about a month before being crushed for fermentation.
These process is literally a shorten Amarone technique. In case of technique number 2 and 3, winemakers can then put the wine in the same tank with the Amarone pomace for few days in order to legally label the wine as Ripasso although many wineries, in the pursue of originality in a very competitive market, are now using different wording to describe the technique they used.
Beyond the simplifications, it is actually true that it is a wine halfway between the simpler and easier Valpolicella and Amarone. All the characteristics of Amarone will therefore be found in Valpolicella Ripasso but with little less concentration and intensity: colour, bouquet, scents, etc. In recent years some producers have created Ripassos so concentrated and intense that they can be mistaken for Amarone. The stori of Buglioni winery's Ripasso has became famous when in a blind tasting it was classified as Amarone.
When the sommelier discovered the truth he said that that wine was a liar. When it comes to pairing with food, Ripasso is one of the most versatile wines you can find. In fact, it can go perfectly with the whole meal, from a tasty appetiser, to a pasta with elaborate sauce, up to main courses, especially grilled or roasted meat. In Verona they say that, if Valpolicella is the everyday wine and Amarone the wine for special occasions, Ripasso is the week end wine.
The Campofiorin is rich, ample and complex with juicy fruit and soft tannins. It pairs well with hearty stews and braised meat dishes. They combine traditional, time -tested methods with modern winemaking concepts and technology to produce rich, elegant wines.
The Ripasso is aged in oak for 16 months and has intense dark cherry, vanilla and sweet spice flavors. It is a full-bodied without being heavy and juicy with dark-fruit flavors, modest tannins and respectable acidity. The Secco-Bertani Ripasso Valpolicella Valpantena opens with a broad and elegant bouquet of cinnamon and dried fruit. It is a delicious wine that features flavors of dried cherries, black berries and kitchen spices and ends with a pleasantly bitter almond note on the finish.
They also built a new winery and in produced their first wine, an Amarone. Within its short history the winery has garnered considerable recognition and awards from in-the-know wine drinkers and wine rating organizations.
It has a touch of sweetness on an otherwise full-bodied frame with firm tannins and congenial acidity that keep the flavors juicy. It is balanced and composed with notes of sweet kitchen spices on the finish. Their Ripasso has ripe black berry and cherry fruit flavors supported by refreshing acidity and a persistent and warm finish. More recent bottlings are now available on wine shop shelves including, as of this posting, the and vintages.
Regardless of vintage they all represent good value on a quality-to-price basis. Made in a forward and bold style, this lovely Ripasso struts its stuff with big, ripe cherry jam and black currant flavors followed by a rich, smooth finish. Sweet tannins and an undertow of acidity tie it all together nicely.
Without any real winemaking background, she started growing grapes and producing her own wines using organic farming and sustainable winemaking principles. And, as it turns out, she made some very good wines. The emphasis is on subtlety and elegance and letting the flavors of the traditional grape varieties assume center stage.
Enticing aromas of dark cherries and dried herbs segue into dark fruit flavors followed by a rich and smooth finish. The Lonardi Ripasso wine is aged for 12 months in second-passage French Oak barriques and then undergoes a further 6 months ageing in the bottle before release for sale.
Rich and juicy, this Ripasso has plenty of tannic grip and an engaging, slightly bitter note on a fine finish. And like the basic Campofiorin, the wine is produced using Masi's double-fermentation system where wine from fermented grapes is refermented with 30 percent, semi-dried Corvina grapes. Our Ripasso can be paired with white meats, grilled or roast, hard medium-ripe cheeses as well as first courses with meat ragout or Italian sauces.
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