DOC · since 2011
Valpolicella Ripasso
Wine · PDO · 19 municipalities
Recognised as an independent DOC since 2011, Valpolicella Ripasso is defined by a secondary fermentation technique that distinguishes it from standard regional wines. Within 19 Veneto municipalities, including Fumane, winemakers referment finished Valpolicella wine once on the pomace of Amarone or Recioto. This operation must last at least 3 days, with the liquid fraction representing 10 to 15 percent of the treated volume. Utilizing a grape blend of at least 45% Corvina Veronese and 5% Rondinella, the final wine achieves a minimum alcohol level of 12.5% volume, resulting in a full-bodied, velvety profile.
Corvina Veronese (Cruina o Corvina) e/o Corvinone 45%1 yrs ageing12.5% vol min120 q/ha maxsource ↗
Production zone
Producers0 verified
The facts
- Colour
- deep red tending towards garnet with aging
- Taste
- full, velvety, full-bodied
The producers 0
Frequently asked questions
- Where is Valpolicella Ripasso produced?
- Valpolicella Ripasso is produced in 19 municipalities in Veneto, Italy: Cazzano di Tramigna, Cerro Veronese, Colognola ai Colli, Dolcè and more.
- What grape is Valpolicella Ripasso made from?
- Valpolicella Ripasso is made from Corvina Veronese (Cruina o Corvina) e/o Corvinone (min 45%), Rondinella (min 5%), altri vitigni a bacca rossa non aromatici idonei e vitigni autoctoni italiani (prov. Verona).
- How long must Valpolicella Ripasso age?
- Valpolicella Ripasso must age at least 14 months according to its disciplinare.
- What is the minimum alcohol content of Valpolicella Ripasso?
- The minimum alcohol content of Valpolicella Ripasso is 12.5% vol.
- What does DOC mean?
- DOC (Denominazione di Origine Controllata) certifies that a wine is produced in a defined zone following its official disciplinare.