Italy’s Veneto region is renowned for its winemaking traditions, particularly the unique techniques that give us Ripasso, Appassimento, and Amarone wines. While these styles share some similarities, they differ in their production methods, flavor profiles, and intended drinking experiences.
Appassimento: The Foundation Technique
Appassimento is not a wine style but rather a winemaking method. Grapes are partially dried before fermentation, concentrating their sugars, flavors, and aromatics. This drying process, traditionally done on bamboo racks or in well-ventilated drying rooms, reduces the water content in the grapes, resulting in intensely flavored and complex wines.
This technique forms the backbone of Amarone and Recioto wines. Appassimento wines are typically bold, with notes of dried fruits, spices, and chocolate. While Amarone is the most famous expression of this method, the technique is used across Italy and beyond to produce rich, robust wines.
Amarone: Appassimento’s Masterpiece
Amarone della Valpolicella is the pinnacle of Appassimento winemaking. Made from partially dried Corvina, Rondinella, and Molinara grapes, Amarone is a dry, full-bodied wine with high alcohol content (often 15-16%). The grapes are fermented completely, leaving no residual sugar, which distinguishes it from Recioto, its sweeter cousin.
Amarone wines are known for their luxurious flavors of dried cherries, figs, dark chocolate, and spices, complemented by velvety tannins and a long finish. Amarone is often reserved for special occasions due to its price and complexity, making it a celebrated choice for wine enthusiasts.
Ripasso: Amarone’s Little Brother
Ripasso, which translates to “repassed,” is a distinct method and style. It begins as a lighter Valpolicella wine, which is then fermented a second time with the dried grape skins (pomace) left over from Amarone or Recioto production. This process infuses the wine with more body, alcohol, and flavor, bridging the gap between standard Valpolicella and the rich intensity of Amarone.
Ripasso wines offer flavors of ripe fruits, dried cherries, and subtle spices, with softer tannins and moderate alcohol levels (around 13-14%). They are often referred to as “Baby Amarones” due to their similarity in character but at a more accessible price point.
Key Differences
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Appassimento: The drying method used to enhance grape flavors.
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Amarone: A premium dry wine fully fermented from dried grapes.
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Ripasso: A medium-bodied wine enhanced by second fermentation with Amarone pomace.
Together, these styles showcase the artistry of Veneto’s winemaking and offer options for every palate and occasion.
PS: Churrasco Phuket Steakhouse currently offers Monte Zovo’s Valpolicella Ripasso Superiore DOC on it’s wine list.
Image credit: https://cooksandwines.de
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