Valpolicella Ripasso DOC

Valpolicella Ripasso See Veneto map, ref #40
Region:
History: Established as a DOC in 2010 out of the existing Valpolicella DOC
Vineyard Area: 7,844 ha / 19,400 acres (2017) total for all four Valpolicella DOPs
Production: 215,060 hl / 2,389,500 cases (2017)
Principal Red Grape Varieties: Corvina, Corvinone
Styles and Wine Composition:
RED WINES
  • 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:

  • Classico
  • 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: 08/02/2019