Ripasso
Ripasso is a red wine from Valpolicella, the hills north of Verona. The wine undergoes a second fermentation on the skins left over after making Amarone. This makes a juicy Valpolicella fuller, warmer and spicier. That is why it is also sometimes called baby Amarone.
Ripasso and its family
Ripasso sits right between two other wines from the same region. We have a dedicated page about those wines and the region they come from.
Valpolicella
The region’s base wine and the starting point for every ripasso: fresh, with cherry flavors and little tannin.
About Valpolicella →
Amarone
The powerful brother. The grapes dry for months before being pressed, and their skins then go into the ripasso.
About Amarone →
Veneto
The region around Verona and Venice, with prosecco, Soave, Valpolicella and Amarone.
About Veneto →
Red wine
The complete story of red wine: the grapes, aging in wood and the temperature at which to serve it.
About red wine →Valpolicella that goes over the skins once more
Ripasso means something like “passing through again,” and that is exactly what happens. First, the winemaker makes a regular Valpolicella from freshly picked grapes. At the same time, Amarone is made from grapes that have been left to dry for months. Once the Amarone has been drawn off the skins, those skins remain, still full of sugar, color and flavor. The young Valpolicella is pumped over them. A second fermentation starts, giving the wine more alcohol, more body and more spiciness. Sometimes Recioto skins are also used, from the sweet wine made in the same region.
Since 2010, Valpolicella Ripasso has been a DOC in its own right, with its own rules. The wine is made mainly from corvina or corvinone, supplemented with rondinella: the same red grapes as valpolicella and amarone. Some producers still use molinara as well. A ripasso must have at least 12.5% alcohol. If Superiore appears on the label, it must have at least 13% alcohol and the wine has been aged longer. At Pagus Bisano, for example, the regular ripasso is aged in oak for 12 months and the Superiore for 18 months. If the grapes come from the oldest, original part of the region, Classico may also appear on the bottle. The nickname baby amarone is well chosen: ripasso has some of amarone's richness, while being lighter and easier to drink.
In brief
Six bottles, from smooth to full-bodied
Gall & Gall sells ten ripassos. Below are the most important ones, from soft and smooth to complex and full-bodied. Some are also available in a different size: Pagus Bisano in a half bottle of 37.5 cl, Rocca Sveva and Zonin in a 1.5-liter magnum, and Zonin also in gift packaging.
Cantina di Verona Valpolicella Ripasso
Here, regular valpolicella undergoes a second fermentation on amarone grape skins. This gives it more power while the wine remains smooth.
Viticoltori Storici Valpolicella Ripasso
One of Cantina di Verona's brands, specializing in wines from Valpolicella. Round and full-bodied, with the warmth you expect from a ripasso.
Pagus Bisano Ripasso Superiore
Corvina veronese and rondinella, aged for 18 months in oak. That is six months longer than this producer's regular ripasso.
Zonin Ripasso Superiore
Corvina, rondinella and molinara are first used to make a fruity, aromatic wine. Four months later, a second fermentation follows with amarone must.
Rocca Sveva Ripasso Superiore
The most powerful of the bunch, with cherries, blackberries and vanilla. Also available in a 1.5-liter magnum.
Cantina di Verona Ripasso 3 liter
The same smooth ripasso in a 3-liter bottle, enough for four regular bottles. A real eye-catcher on a long table.
Even fuller?
What does ripasso taste like?
Nose
Cherries & blackberries
Palate
Round and juicy
Finish
Medium-length and spicy
Power
How to drink it
How to serve ripasso
Just below room temperature, in a spacious glass, and preferably with food.
At 16 to 18 degrees
Ripasso is best served just below room temperature. If the bottle is in a warm room, put it in the fridge for fifteen minutes. Too warm and you mainly taste the alcohol; too cold and the tannins become harsh and you smell less fruit.More about wine temperature →
Let it breathe
A ripasso is delicious right away, but half an hour in a decanter or in the glass opens up the fruit. This works best with a Superiore or a magnum.What to eat with it
More about wine and food →
Italian
Pasta and risotto
Red meat
Meat and stews
Hard, aged cheeses
Mature, hard cheeses such as Parmigiano Reggiano, Grana Padano or aged Gouda.
Cold cuts and cheese
Salami, prosciutto and a piece of aged cheese on the appetizer board. In that case, choose a smooth ripasso.
The right glass for ripasso
Ripasso needs a spacious red wine glass so the wine can swirl and the fruit aromas can emerge. For a Superiore, the bowl can be a little larger. These are the glasses we recommend ourselves.
Everything you still wanted to know about ripasso
Can't find your question here? Read more about wine and food, or get in touch.
To wine and food →What is ripasso wine?
What is the difference between valpolicella, ripasso and amarone?
What does Superiore mean on a ripasso?
How much alcohol is in ripasso?
At what temperature and in which glass should you serve ripasso?
What do you eat with ripasso?
Buy ripasso
Want the bottle at home right away? Order ripasso online from Gall & Gall. Gall & Gall has 10 in stock.
Cantina di Verona Valpolicella Ripasso
Pagus Bisano Valpolicella Ripasso Superiore
Prices from October 9, 2026, as provided by Gall & Gall. You can see the current price and availability at Gall & Gall. Glazen.nl receives a small commission if you buy something through these links; you pay nothing extra. No 18, no alcohol.