The difference between Ripasso and Amarone lies in the winemaking process and the resulting flavors and characteristics of the wines.
1. Winemaking process:
– Amarone: Amarone is made from partially dried grapes, a process known as appassimento. The grapes are left to dry for several months, allowing them to lose water and concentrate their sugars and flavors. After the drying process, the grapes are fermented, creating a rich and full-bodied red wine. This fermentation process can take several weeks to complete.
– Ripasso: Ripasso is made by re-fermenting Valpolicella wine with the leftover grape skins and seeds from the Amarone production. This process adds more structure, color, and complexity to the wine. The re-fermentation can take a few days to a couple of weeks.
2. Aging:
– Amarone: After fermentation, Amarone is aged in oak barrels or stainless steel tanks for a minimum of two years, with some producers opting for longer aging periods. This extended aging helps to further develop the flavors and aromas of the wine, resulting in a more mature and complex profile.
– Ripasso: After the re-fermentation process, Ripasso is aged for at least a year, allowing it to integrate the flavors and develop some of the characteristics similar to Amarone. However, the aging period is shorter compared to Amarone, which results in a wine that is less complex and robust.
3. Flavor and characteristics:
– Amarone: Amarone is known for its rich, full-bodied nature and high alcohol content. It typically exhibits deep flavors of dried fruit, such as raisins, figs, and cherries, along with notes of chocolate, tobacco, and spice. The tannins are usually well-integrated, giving the wine a smooth and velvety texture.
– Ripasso: Ripasso offers a medium to full-bodied wine with a more approachable and fruit-forward profile compared to Amarone. It retains the vibrant red fruit flavors of Valpolicella, such as cherry and raspberry, but with added complexity and depth from the re-fermentation process. Ripasso wines often exhibit a good balance between fruitiness, acidity, and tannins, making them versatile and food-friendly.
The main difference between Ripasso and Amarone lies in the winemaking process and subsequent aging. Amarone is made from dried grapes and undergoes a longer aging period, resulting in a more concentrated and complex wine. Ripasso, on the other hand, is made by re-fermenting Valpolicella with Amarone grape skins, offering a wine with added structure and complexity, but with a shorter aging period. Both wines showcase the unique characteristics of the Valpolicella region and can be enjoyed on their own or paired with a variety of dishes.