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Ripasso (Italy)
A brilliant concept for increasing the amount of flavour and interest in basic Valpolicella. The Valpolicella wine is passed over the unpressed but drained must of an Amarone.
Ripasso (Ree-PAH-soe) - Unusual wine-making practice of Valpolicella, in which wine made during the recent vintage is reserved, ...
RIPASSO
A unique Italian wine-making process in which the wine made during the current vintage is saved, ...
Try a New Zealand Sauvignon Blanc with steak, a Ripasso from Italy with Southern fried chicken, a sparkling Shiraz with barbecue. Just smash outside that box and see what happens.
Try an Older White ...
Freisa Nebbiolata is a specialty wine of the Piedmont region made in a ripasso style. In this style, the Fresia must is fermented with left over Nebbiolo skins from the production of Barolo.
Barolo, Brunello, Campania, Cava, Champagne, Chianti, Classico, Frascati, Grappa, Lambrusco, Malbec, Marsala, Merlot, Montepulciano D'Abruzzo, Morellino, Moscato, Nebbiolo, Nero D'Avola, Piedmont, Pinot Grigio, Pinot Noir, Prosecco, Rioja, Ripasso, ...
Ripasso wines from this region are "re-passed" or re-fermented and have some of Amarone's rich character. Due to the selection of the best grapes and the involved winemaking method, Amarone tends to be a pricey wine, usually more than $30 a bottle.
Famous is the ripasso (to pass again) technique used to give more body to Valpolicella red wines.
 See also: Wine, Sweet, Italy, Grape, Cabernet
  
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