Valpolicella Ripasso: the Venetian labels of the “Ripasso wine”
Valpolicella Ripasso springs from an idea of the Veronese tradition as simple as it is brilliant: re-fermenting the base Valpolicella wine on the still-damp pomace of Amarone, freshly drawn off. The result is a red that gains body, alcohol and aromatic complexity over a plain Valpolicella, without reaching the power of Amarone: a wine “in between,” readier and more versatile, often called the “baby Amarone.” On this page you'll find our selection — 2 labels from 19,80 € to 26 € — together with a guide to the production method, the denomination, food pairings and how to choose the right bottle.
These are wines that come from two different corners of Valpolicella: on one side Valpolicella Classica, among the historic villages of Negrar, Fumane, San Pietro in Cariano and Marano, on the other the Val d'Illasi, on the eastern flank of the denomination, home to Romano Dal Forno's celebrated Amarone school. Two different readings of the same method, both crafted by Venetian wineries with a genuine history behind them.
Valpolicella Ripasso at a glance
Our Valpolicella Ripasso labels
The Valpolicella Ripasso labels available on VaiGustando, from Valpolicella Classica to Val d'Illasi. Click on a wine for the full details and to buy.
The Ripasso method: how this wine is born
Ripasso is a vinification technique typical of Valpolicella: the freshly fermented base Valpolicella wine is left to “pass again” over the Amarone pomace (or Recioto pomace) recently drawn off, re-fermenting in contact with the skins for a period of 15–25 days. This second pass enriches the wine with body, alcohol, colour and aromatic complexity, but without the long drying that characterises Amarone. The Valpolicella Ripasso DOC denomination has been recognised in its own right since 2010.
Our two labels illustrate the possible variations on the theme well:
| Feature | Mezzopiano (Italo Cescon) | Villa Trabucchi (Tenuta Trabucchi) |
|---|---|---|
| Area | Valpolicella Classica (Negrar, Fumane, San Pietro in Cariano, Marano) | Val d'Illasi, eastern Valpolicella |
| Grapes | Corvina 40%, Rondinella 30%, Corvinone 30% | Corvina Veronese, Corvinone, Rondinella, Oseleta, Forselina |
| Method | Ripasso on Amarone pomace after a 10-day maceration | Partial drying for 20–25 days, then ripasso on Amarone pomace |
| Maturation | 9 months in Slavonian oak casks + 3 months in tonneaux | 24 months in French oak barriques |
| Alcohol | 13,5% vol | 14,5% vol |
Two different philosophies — fresher and fruitier in Cescon's case, more concentrated and refined in Trabucchi's — but the same underlying principle: giving Valpolicella a second life on the Amarone pomace.
Valpolicella Ripasso in the Veneto: zones and denomination
Valpolicella Ripasso DOC is produced in the same area as the Valpolicella denomination, on the doorstep of Verona, and is declared in three types: Classico, Superiore and Valpantena. Both our labels belong to the Superiore type, but they come from two different sub-zones of the denomination:
- Valpolicella Classica — the historic, original zone to the north-west of Verona, taking in the villages of Negrar, Fumane, San Pietro in Cariano and Marano: this is where Italo Cescon's Ripasso Superiore is born.
- Eastern Valpolicella (Val d'Illasi) — the flank east of Verona, among limestone and basaltic hills, where Romano Dal Forno's Amarone school has raised the denomination to levels of great finesse: here you'll find Tenuta Trabucchi, maker of the Ripasso Villa Trabucchi.
Above Valpolicella Ripasso, in the denomination's quality pyramid, sit only Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG, both made from grapes dried for longer. Ripasso thus remains the ideal bridge between the everyday Valpolicella and the denomination's great meditation wines.
Organoleptic profile: how to recognise it in the glass
In the glass Valpolicella Ripasso shows a deep ruby red, with garnet reflections in the more refined versions such as Villa Trabucchi. On the nose it is a generous wine: morello cherry and plum in liqueur open the profile, followed by spicy notes, cocoa and, in the more oak-influenced versions, tobacco, liquorice and vanilla.
On the palate it is vigorous and enveloping, with a full body but a tannin that is already soft and velvety: the exact opposite of Amarone, which is more tannic and austere when young. The typical alcohol is 13,5–14,5% vol, the finish long, warm and with a faintly savoury return. It is a wine made to be drunk without endless waiting, yet with more structure and persistence than a base Valpolicella.
Our Valpolicella Ripasso growers
Behind every label there is a real winery, with a history and a territory. Here's who signs the Ripasso wines you'll find here:
- Italo Cescon (Roncadelle, Treviso) — wine artisans on the banks of the Piave since 1957; their Ripasso Superiore “Mezzopiano” comes from the Ca' della Scala line, with Valpolicella Classica grapes. Discover the winery →
- Tenuta Trabucchi (Illasi, Verona) — a historic winery of the Val d'Illasi, now part of the Dal Forno Bros. project: their Ripasso Villa Trabucchi comes from organic farming and 24 months of ageing in barrique. Discover the winery →
Food pairings: what to eat with Valpolicella Ripasso
Ripasso starts from the base Valpolicella but is re-fermented on the Amarone pomace: from there it takes on more body, alcoholic warmth (13,5–14,5%) and a rounded softness that plain Valpolicella lacks. The tannin nonetheless stays silky and never aggressive, and beneath the dark-fruit flesh — morello cherry in liqueur, plum, a spicy edge — runs the lively acidity of Corvina, which keeps the mouth fresh. This double register explains its calling: the roundness and the alcohol partner slow cooking and substantial dishes, while the acid backbone cuts and cleanses even against rich sauces and important condiments. It doesn't have the monumental heft of Amarone, so it doesn't overwhelm the plate: it's a table red, made for home cooking rather than for meditation. The finish, with its classic note of bitter almond, closes dry and calls for the next mouthful. The rule is to look for savoury but not extreme dishes, where softness and freshness work together.
- Braises, stews and slow-cooked meats of long cooking
- Mixed boiled meats with savoury sauces
- Rich first courses: creamy risottos and pasta with ragù
- Pork roasts and feathered game
- Cheeses of medium and long ageing
In Valpolicella and the Veronese, Ripasso grew up alongside the dishes of tradition. The great classic is boiled meats with pearà, the Veronese sauce of bread, marrow and pepper that calls for a warm, soft red to go with it. On the same line are pastissada de caval, the horse-meat stew that is the city's signature dish, and risotto al tastasal, creamed with the fresh sausage mixture. To stay in tune with the ageing, brasato all'Amarone and a slice of aged Monte Veronese complete the picture of a substantial cuisine made expressly for this wine.
In short: an all-purpose red for substantial cooking, readier and more versatile than Amarone but with the same vocation for slow cooking, to be served at 16–18°C.
How to serve and store Valpolicella Ripasso
Serve Valpolicella Ripasso at 18–20 °C in a wide, balloon-shaped glass, which flatters its aromatic richness. It is advisable to uncork the bottle a few hours beforehand and, for the more structured versions such as Villa Trabucchi, to consider a brief decanting to soften the tannin further.
In the cellar, keep the bottles in a cool, dry place, away from light, ideally lying down. Once opened, the bottle deteriorates quickly: better to finish it within a few days.
Vintages and ageing: when to open it
Valpolicella Ripasso doesn't have the longevity of Amarone, but the more structured versions still gain from a few years' wait:
- Ready when young (2–4 years) — Italo Cescon's Ripasso “Mezzopiano,” with a stated ageing potential of 4–5 years: fruit to the fore and a tannin already round.
- Worth waiting for (5–8 years and beyond) — the Ripasso Villa Trabucchi, aged 24 months in barrique: the 2018 vintage currently on sale shows how these versions evolve well on tertiary notes of tobacco, liquorice and vanilla while staying fresh over the years.
The sign that the wine has reached its finest moment is the colour turning towards garnet and a tannin now fully relaxed. To keep them at their best until then, see how to serve and store.
Buying guide by price bracket
- Everyday (19,80 €) — Italo Cescon's Ripasso Superiore “Mezzopiano”: ready to drink, fruity, versatile at the table.
- More structured (26 €) — Tenuta Trabucchi's Ripasso Villa Trabucchi, organic and aged 24 months in barrique: more body, more complexity, suited even to an important occasion.
You'll find all the up-to-date prices and the buy button in the details above.
Other Venetian reds to discover
Keep exploring the Venetian reds in our catalogue: Cabernet, Pinot Noir, Amarone, Valpolicella, Merlot, Raboso del Piave and Refosco. Or browse all our red wines.