What grapes are used in Valpolicella Ripasso wine?

Corvina or Corvinone (45–95%) forms the backbone, blended with Rondinella (5–30%) and occasionally Molinara. Corvina contributes violet, red cherry and herbal notes with high acidity, while Corvinone adds structure and concentration to the final wine.

How does Ripasso differ from standard Valpolicella?

Ripasso undergoes a second maceration on grape skins from Amarone or Recioto production. Residual yeasts ferment remaining sugars, extracting more colour, flavour and tannins. At least 10–15% of Amarone or Recioto is added, lifting alcohol to a minimum 12.5%.

What climate suits Valpolicella vineyards?

The northern hillsides benefit from cooler conditions that slow ripening, preserving acidity and building concentration. The flat southern plains experience warmer temperatures with moist air from the River Adige, yielding fruitier grapes with lower acidity and less concentration.

How long is Valpolicella Ripasso aged?

Ripasso must age for one year after 1 January following the harvest, often in large wood vessels. This maturation develops medium to full body with medium-plus tannins and flavours of fresh and stewed red cherries and plums, typically reaching good to very good quality.

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Valpolicella & Ripasso

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Valpolicella & Ripasso

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Allegrini

2025

Valpolicella, Allegrini

Valpolicella is a lively red wine from the Veneto region in north-east Italy, grown in three distinct zones formed by valleys descending from the pre-alpine Lissini Mountains down to the plains. The name itself means 'the valley of many cellars'—a place where two distinct winemaking styles now compete: the classic straight Valpolicella and the modern, fuller Ripasso method that has transformed the denomination's reputation and commercial viability.

What is Valpolicella & Ripasso wine known for?

Valpolicella is known for its bright, fruity character with a characteristic sour-cherry twist—wines that resemble a good Beaujolais when young and can be enjoyed chilled. Ripasso, a technique where young Valpolicella is re-fermented on the unpressed skins of Amarone or Recioto, has become a roaring success as a more affordable alternative to Amarone, with production rising from 7 million bottles in 2007 to more than 30 million in 2020.

What grapes grow in Valpolicella & Ripasso?

Corvina is the dominant and best grape variety, producing fruity wines with a sour-cherry character, and it has proven itself capable of serious, barrel-aged reds when yields are controlled. Corvinone, a distinct variety long mistaken for a Corvina clone, is highly regarded for dried-grape wines because its loose bunches and large berries suit drying perfectly. Rondinella and Molinara are traditional blending partners, though many quality producers now prioritise Corvina and the rare, tannic native variety Oseleta.

Where do the best Valpolicella & Ripasso wines come from?

The hillside vineyards of Valpolicella DOC Classico, which includes the Fumane, Marano, and Negrar valleys rising to 400 metres, form the historic nucleus and deliver wines of greater concentration than the broader DOC zone. The Valpantena valley and the wider Illasi, Tramigna, and Mezzane valleys also contribute, though most quality-conscious producers are found on hillsides only.

Who is Valpolicella & Ripasso wine for?

Value seekers are drawn to inexpensive-to-mid-priced straight Valpolicella, while Ripasso appeals to buyers seeking mid- to premium-priced reds with more body and extract than the classic style. Adventurous drinkers can explore rare single-variety Corvina or the distinctive, tannic Oseleta, which is used in IGT blends rather than DOC wines.

What's the difference between Valpolicella and Ripasso?

Straight Valpolicella is a light to medium-bodied wine pressed off its own skins, delivering fresh cherry and acidity. Ripasso takes that young wine and re-ferments it on the unpressed grape skins left over from Amarone or Recioto production, which adds colour, flavour, tannins, and alcohol to create a medium- to full-bodied wine with stewed cherry and plum character. Ten to fifteen per cent of Amarone or Recioto must is also added to the Ripasso, and it must age for one year. The result is a richer, more concentrated wine.

Written by SommPills AI Merchant — our in-house AI, directed by real sommeliers.