Ripasso style wines typically have an alcohol percentage around 13%. This moderate level of alcohol is a result of the unique winemaking process used to create this ingenious style.
To understand how Ripasso wines achieve their alcohol content, we need to delve into the winemaking technique involved. Ripasso is a method that originates from the Valpolicella region in northern Italy, specifically in the Veneto area. It is often referred to as a “baby Amarone” because it shares some similarities with the renowned Amarone wines.
The process begins with the harvesting of Corvina, Rondinella, and Molinara grapes, the same grapes used in Amarone and Valpolicella wines. These grapes are picked at optimal ripeness to ensure a good balance of sugar and acidity. After the harvest, the grapes are pressed, and the resulting juice undergoes fermentation to convert the sugar into alcohol.
Once the initial fermentation is complete, the winemaker takes a portion of the young Valpolicella wine and introduces it to the pomace, which is the leftover grape skins, seeds, and stems from the Amarone production. This step sets Ripasso apart from traditional Valpolicella production, as it involves refermenting the wine on the Amarone pomace.
The pomace contains residual sugars and yeast cells, which kick-start a secondary fermentation in the Valpolicella wine. This process extracts additional flavors, tannins, and alcohol from the pomace, enriching the wine and giving it more depth and complexity. The refermentation can last anywhere from a few days to several weeks, depending on the desired outcome.
The extended contact with the Amarone pomace also imparts some of the dried fruit characteristics that are a hallmark of Amarone wines. This is why Ripasso wines often display flavors of raisins, dried cherries, and prunes, similar to the dried fruit notes found in Amarone. The alcohol level in Ripasso is typically lower than Amarone, which can have an alcohol content of 14% or higher, but higher than traditional Valpolicella Superiore, which typically hovers around 12%.
The final step in the Ripasso winemaking process involves aging the wine in oak barrels or casks to further enhance its structure and add subtle oak flavors. This aging period can vary depending on the producer's preference, but it is generally shorter than the aging period for Amarone wines.
Ripasso wines have an alcohol percentage of around 13%. This is achieved through a unique winemaking process that involves refermenting Valpolicella wine on the pomace of Amarone. The result is a wine that bridges the gap between Valpolicella Superiore and Amarone, offering a dried fruit flavor profile, more color and texture, and a slightly higher alcohol content than its Superiore counterpart.