In Valpolicella, what is the name of the process that repasses juice over the dried grape skins?

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Multiple Choice

In Valpolicella, what is the name of the process that repasses juice over the dried grape skins?

Explanation:
Ripasso is the technique of repassing juice over the dried grape skins. In Valpolicella, winemakers take the Valpolicella must and run it over the pressed skins left from drying grapes for Amarone or Recioto. This second contact extracts more color, tannin, and concentrated flavors, giving a richer, more structured wine compared with a base Valpolicella. Amarone and Recioto are wines made from those dried grapes, not the repassing method itself. When this method is used with Valpolicella, the wine produced is often labeled Valpolicella Ripasso, but the process name remains Ripasso.

Ripasso is the technique of repassing juice over the dried grape skins. In Valpolicella, winemakers take the Valpolicella must and run it over the pressed skins left from drying grapes for Amarone or Recioto. This second contact extracts more color, tannin, and concentrated flavors, giving a richer, more structured wine compared with a base Valpolicella. Amarone and Recioto are wines made from those dried grapes, not the repassing method itself. When this method is used with Valpolicella, the wine produced is often labeled Valpolicella Ripasso, but the process name remains Ripasso.

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