Valpolicella Ripasso

There is a wine that every Veronese family keeps in the cellar at all times — not for grand occasions, not for Tuesday evening, but for everything in between. That wine is the Ripasso.

Valpolicella Ripasso is born from one of the most ancient and fascinating winemaking methods in Italy: the base Valpolicella wine — already produced with artisan care from Corvina, Corvinone and Rondinella grapes — is refermented on the still-fresh, yeast-rich pomace of the freshly pressed Amarone. During this second fermentation, which lasts several days, the wine absorbs residual sugars, polyphenols, additional tannins and an aromatic concentration from the pomace that transforms it profoundly. The result is a wine more structured, richer and more complex than the simple Classico — yet more immediate, more accessible and more drinkable than the Amarone itself. Veronese people affectionately call it "the little Amarone." It is hard to find a more fitting description.

Emporio Divino selects its artisan Ripassos from the Valpolicella with the same care it applies to its great dried-grape wines. Here you will find producers who respect traditional timescales — no shortcuts, no industrial compromise. Antolini from Marano di Valpolicella, Ca' dei Ronchi with its Spargola cru, Corte Cavedini from its historic rural farmstead, Paolo Cottini with the complete Valpolicella Classica range, Ilatium with the Ciliegi named after the cherry tree that symbolises this land, and other rare producers you will rarely find elsewhere.

Every Ripasso in this selection has been personally tasted and chosen by Alberto and Lorenzo of Emporio Divino — two Veronese sommeliers who know this territory intimately and select only what they would happily put on their own table.

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