Valpolicella Ripasso DOC

Region: Veneto



History: Established as a DOC in 2010 out of the existing Valpolicella DOC

Vineyard Area: 8,586 ha / 21,207 acres total for all four Valpolicella DOPs (2022)

Production: 205,800 hl / 2,287,000 cases (5-year average)

Principal Red Grape Varieties:

Styles and Wine Composition

  • Rosso (Rd): 45–95% Corvina and/or Corvinone; 5–30% Rondinella; maximum 25% OARG (of which no single variety can exceed 10% and all aromatic varieties combined cannot exceed 10%)
  • Superiore (Rosso)

Subzones and Other Geographic Terms

  • Classico, comprising the communes of Fumane, Marano, Negrar, San Pietro in Cariano, and Sant’Ambrogio
  • Valpantena

Significant Production Rules

  • Ripasso is made by combining finished wine—Valpolicella DOC (typically Valpolicella Superiore)—with the drained but still fermenting lees (unpressed skins) left over after Amarone della Valpolicella DOCG or Recioto della Valpolicella DOCG is racked to a different container for finishing. The resulting second fermentation, lasting a minimum of 3 days, adds richness and depth to the original Valpolicella wine.
  • Minimum alcohol level: 12.5% for Rosso; 13.0% for Superiore
  • Residual sugar: Maximum 0.6% potential alcohol (approx. 10 g/l or 1.0% residual sugar)
  • Aging: Minimum approx. 1 year (ERD = January 1, V+2)

Last Disciplinare Modification:


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