ripasso process
[ree-PAH-soh]
A process used in producing some VALPOLICELLA wines to give them richness and BODY. After the wine is FERMENTED in the usual way, it's placed in casks containing the LEES from a prior batch of RECIOTO or RECIOTO AMARONE,a CONCENTRATED wine made from PASSITO grapes. This process, which lasts from 2 to 3 weeks, adds color, TANNINS, and complex flavors. Unfortunately, the term ripasso is not allowed on the label, so you need to know producers who make this style of wine. Boscaini's Le Canne, Masi's CAMPO FIORIN, and Santi's Castello are some of the wines made this way.
Related Links:
Valpolicella DOC, fermentation, lees
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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