Valpolicella Ripasso

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Valpolicella Ripasso is a red wine from the northern Italian wine-growing region Valpolicella in the Veneto region . It is made using a special method called ripasso . Ripasso literally means "renewed passage". It is classified as a Denominazione di origine controllata (DOC).

Procedure

In the Valpolicella wine-growing region, young, fermented Valpolicella red wines are added to the pomace of the Amarone , which causes a renewed fermentation (2nd pass). As a result, it takes on the typical, somewhat raisin-like and slightly bitter taste of Amarone, gains color and alcohol, but is significantly lighter and also cheaper. The DOC wine Valpolicella Ripasso has been around since 2010 . The denomination was last updated on March 7, 2014. The production of Valpolicella wines produced using the Ripasso method is steadily increasing and in 2013 already amounted to 25 million bottles, while only 20 million bottles of Valpolicella DOC were sold.

history

On September 30, 1964, the Masi winery in Gargagnago first harvested a wine in Veneto that was treated according to the Ripasso process and then sold as "Campofiorin Masi Ripasso". The aim of the process was to add complexity and opulence to the simple, dry Valpolicella known as light table wine . After the first successes, Masi had the name "Ripasso" registered worldwide as a word mark . After years of disputes with competing wineries, who considered "Ripasso" to be a non-protectable name for a traditional production process, Masi transferred his verbal rights to the Verona Chamber of Commerce (Camera di Commercio di Verona) in 2006. Since then "Ripasso" has been used by all wineries that use this vinification process in the growing area.

Masi modified the production method in 1984 by not adding the mash of the Amarone, but rather dried grapes ( Appassimento ) to avoid the bitter base tone. Other quality manufacturers such as Allegrini followed. These wines are offered as "Rosso del Veronese IGT ( Indicazione Geografica Tipica )" without the addition "Ripasso".

Cultivation

The cultivation and vinification is in the municipalities of Marano di Valpolicella , Fumane , Negrar , Sant'Ambrogio di Valpolicella , San Pietro in Cariano , Dolcè , Verona , San Martino Buon Albergo , Lavagno , Mezzane , Tregnago , Illasi , Colognola ai Colli , Cazzano di Tramigna , Grezzana , Pescantina , Cerro Veronese , San Mauro di Saline and Montecchia di Crosara or parts thereof. They are all in the Veneto region .

generation

The following grape varieties may be used for production:

  • 45–95% Corvina Veronese (may be replaced by a maximum of 50% Corvinone )
  • 5-30% rondinella
  • A maximum of 15% other red grape varieties approved for cultivation in the province of Verona may be added. Individual grape varieties must not contain more than 10%.
  • A maximum of 10% of other autochthonous red grape varieties approved for cultivation in Italy may be added.

description

According to the denomination (excerpt):

  • Color: deep red, tends to garnet red with increasing ripeness
  • Smell: characteristic, with a pleasant fragrance
  • Taste: full, velvety, full-bodied
  • Alcohol content: at least 12.5  % by volume , with a balance of at least 0.6% potential alcohol content; for "Superiore" 13 vol .-%
  • Acidity : at least 5.0 g / l
  • Dry extract: at least 24.0 g / l; for "Superiore" 26 g / l

Individual evidence

  1. ↑ a b c d Disciplinare di Produzione della Denominazione di Origine Controllata (production regulations and description). (PDF) In: ismeamercati.it. November 27, 2017, accessed July 23, 2018 (Italian).
  2. ^ Andrea Gabbrielli: Campofiorin, i 50 anni del Valpolicella Ripasso . Website of Gambero Rosso (Italian)
  3. ↑ Steffen Maus (Ed.): Italiens Weinwelten. Wine, vino, wine. Kornmayer, Rödermark 2013, ISBN 978-3-942051-18-7 , p. 114 .

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