Wine from Valpolicella Ripasso

Buy Valpolicella Ripasso Online — Delivered to the UK

Valpolicella Ripasso is one of Italy's most distinctive red wine styles — fuller and richer than standard Valpolicella, but more approachable and better value than Amarone. Made in the Veneto from Corvina, Corvinone and Rondinella, it sits naturally between the two and has become one of the most popular Italian reds in the UK market. Delivery across the UK.

What is Valpolicella Ripasso?

Ripasso — meaning "re-passed" — is made by taking standard Valpolicella wine and macerating it a second time on the leftover grape skins from Amarone or Recioto production. Those skins still contain sugars, tannins and concentrated flavour compounds. The contact triggers a second fermentation, adding body, colour, alcohol and complexity to what would otherwise be a lighter wine.

The result is a wine that combines the freshness and fruit of Valpolicella with the structure and dried-fruit richness of Amarone — without the price tag or the need for long cellaring.

What does Valpolicella Ripasso taste like?

Ripasso is medium to full-bodied with soft tannins and a warm, generous character. Expect:

• Dark cherry, plum and dried fruit on the nose
• Chocolate, tobacco and light spice on the palate
• A rounded, smooth finish with good length

Alcohol typically sits between 13.5% and 14.5%, reflecting the second fermentation and the warmth of the Veneto. It is noticeably richer than standard Valpolicella and noticeably more approachable than Amarone — which is exactly why it has become such a reliable choice for mid-week drinking and dinner parties alike.

Valpolicella Ripasso vs Amarone — what is the difference?

This is the question most buyers ask first. Both come from the same zone, the same grapes and the same producers. The difference is in the method and the intensity:

• Amarone is made from grapes that are partially dried for 90–120 days before fermentation, concentrating sugars and flavour dramatically. It is powerful (often 15–17% alcohol), long-lived and expensive.
• Ripasso uses already-fermented Amarone skins to enrich standard Valpolicella. It is less concentrated, lower in alcohol, ready to drink sooner and significantly more affordable.

If you enjoy Amarone but find it too heavy or too expensive for regular drinking, Ripasso is the practical answer.

Valpolicella Ripasso and food pairing

Ripasso is versatile enough for a wide range of dishes:

• Grilled and roasted meats — lamb, beef, pork
• Pasta with rich meat ragù — the classic Veneto pairing
• Risotto with mushrooms or truffle
• Hard-aged cheeses — Parmigiano Reggiano, aged Pecorino
• Pizza with sausage, nduja or strong toppings

Serve at 16–18°C. Decanting for 20–30 minutes opens up the dried fruit and spice notes on younger bottles.

How to choose a Valpolicella Ripasso

Three things worth checking on the label:

• Superiore: indicates higher minimum alcohol (13% vs 12%) and at least one year of ageing. Generally more structured and complex.
• Classico: grapes from the original historic Valpolicella zone — generally considered the finest subzone.
• Producer: Tommasi, Zenato, Masi and Allegrini are the most reliable names at different price points.