Appassimento and ripasso are two distinct winemaking techniques that have their roots in Italy. While both methods involve the use of dried grapes to some extent, their processes and resulting wines differ significantly.
Appassimento wines are made from grapes that are intentionally dried before fermentation. This drying process can last anywhere from a few weeks to several months, depending on the desired style and intensity of the wine. The grapes are typically laid out on straw mats or hung in well-ventilated rooms to allow air circulation and dehydration. This concentrates the sugars, flavors, and aromas in the grapes, resulting in a more intense and complex wine.
The dried grapes, known as “raisined” or “passito” grapes, are then pressed and fermented to produce the base wine. In some cases, the entire blend may consist of dried grapes, while in others, a portion of dried grapes is added to the fresh grapes during fermentation. The appassimento process typically yields full-bodied, rich, and often sweet wines with higher alcohol content.
On the other hand, ripasso wines are made using a technique that involves re-passing the base wine over the leftover skins and solids from the appassimento process. Unlike appassimento wines, ripasso wines are primarily made from fresh, undried grapes, with a small portion of dried grape skins added during fermentation. This process allows the base wine to extract additional flavors, tannins, and complexity from the leftover skins, resulting in a more layered and textured wine.
The re-fermentation over the skins also imparts a slight residual sweetness and increases the alcohol content of the wine. Ripasso wines are known for their medium to full body, rich flavors of dark fruits, and a characteristic “ripasso effect,” which adds depth and complexity to the wine.
In terms of flavor profile, appassimento wines tend to be sweeter and more concentrated, with pronounced notes of dried fruits, raisins, and sometimes even a hint of chocolate. Ripasso wines, while still rich and bold, tend to be drier and showcase flavors of black cherry, plum, spice, and sometimes a touch of bitterness from the dried grape skins.
It's important to note that both appassimento and ripasso wines are typically made from red grape varieties such as Corvina, Rondinella, and Molinara, which are native to the Veneto region of Italy. These wines are most commonly associated with the Valpolicella and Amarone della Valpolicella regions, where these techniques have been perfected over centuries.
To summarize the key differences between appassimento and ripasso wines:
Appassimento:
– Grapes are intentionally dried before fermentation
– Can be made entirely from dried grapes or a blend of fresh and dried grapes
– Yields full-bodied, rich, and often sweet wines
– Higher alcohol content
– Pronounced flavors of dried fruits and raisins
Ripasso:
– Made primarily from fresh, undried grapes with a small portion of dried grape skins added during fermentation
– Base wine is re-passed over leftover skins and solids from the appassimento process
– Adds depth, complexity, and a slight residual sweetness to the wine
– Medium to full-bodied with flavors of black cherry, plum, spice, and sometimes a touch of bitterness
While both appassimento and ripasso wines utilize dried grapes in their production, the methods and resulting wines are distinct. Appassimento wines are made from entirely dried grapes or a blend of fresh and dried grapes, resulting in sweet, concentrated wines. Ripasso wines, on the other hand, are primarily made from fresh grapes with a small portion of dried grape skins added during fermentation, offering a more layered and textured experience.