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Ripasso wines are made by giving a finished Valpolicella wine a second pass through fermentation, pouring it over the grape skins left behind from Amarone or Recioto and allowing renewed microbial activity and extraction to take place. In this episode of The Wine Lab, we walk through what that second pass actually does: how refermentation can restart, how phenolics and color are re-extracted from appassimento-treated skins, and how the chemistry of Ripasso differs depending on whether the pomace comes from sweet Recioto or dry Amarone. Along the way, we unpack the legal framework behind Valpolicella Ripasso, the historical shift from Recioto to Amarone, and why Ripasso ends up tasting like neither one, but something distinctly its own

Glossary

Ripasso
A Valpolicella wine produced by refermenting finished wine on the pomace of Amarone or Recioto, increasing alcohol, extract, color, and structure.

Valpolicella
A red wine appellation in Veneto, Italy, typically producing lighter-bodied wines from Corvina-based blends.

Amarone della Valpolicella
A dry, high-alcohol red wine made from dried grapes (appassimento), known for concentration, body, and structure.

Recioto della Valpolicella
A traditional sweet wine made from dried grapes; historically the original source of pomace for Ripasso refermentation.

Appassimento
The drying of grapes after harvest to concentrate sugars, acids, and phenolics before fermentation.

Pomace
The solid remains of grapes after pressing, including skins, seeds, and pulp.

Refermentation
A secondary fermentation that occurs when wine is reintroduced to fermentable substrates or active yeast.

Phenolic Compounds
Chemical compounds extracted from grape skins and seeds that contribute to color, tannin, and mouthfeel.

Superiore
A designation indicating higher minimum alcohol levels and aging requirements under Italian wine law.

Slavonian Oak (Botti)
Large-format oak barrels traditionally used in northern Italy, valued for minimal oak aroma impact.

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What happens when grapes are asked to wait?

In this episode of The Wine Lab, we explore appassimento, the traditional practice of drying grapes before fermentation, and how it reshapes wine long before yeast ever gets involved. From ancient Roman preservation methods to modern Amarone and passito wines, we look at how dehydration concentrates sugars, alters acidity, and transforms texture and aroma.

Along the way, we meet Corvina, the grape at the heart of Valpolicella’s most iconic wines and trace how sweet passito styles, dry Amarone, and even Ripasso all emerge from the same ecosystem.

This is a story about patience, chemistry, and flavor built by subtraction.

If you enjoy the episode, taste these wines, share them with friends, and pay attention to how time shows up in the glass. And as always, I’d love to hear from you — send your questions, feedback, or ideas for future themes my way.

Until next time… stay curious, cheers!

Glossary

Appassimento
A winemaking technique where grapes are dried after harvest to concentrate sugars, acids, and phenolic compounds before fermentation.

Corvina
A red grape variety native to northeastern Italy, central to Valpolicella wines. Known for high acidity and excellent performance during grape drying.

Amarone della Valpolicella
A dry, high-alcohol wine made entirely from appassimento grapes, known for depth, structure, and dried-fruit aromas.

Recioto
A traditional sweet wine style made from appassimento grapes. The term refers to technique and selection, not a grape variety.

Recioto della Valpolicella
A sweet red wine made from Corvina-based grapes using appassimento.

Recioto di Soave
A sweet white passito wine made primarily from Garganega.

Vin Santo
An Italian wine made from dried grapes and shaped by long oxidative aging, often amber in color.

Passito di Pantelleria
A sweet wine from Sicily made from sun-dried Zibibbo (Muscat of Alexandria), known for intense aromatics.

Ripasso
A Valpolicella wine made by refermenting fresh wine over the spent skins of Amarone or Recioto. Mentioned here as a teaser for a future episode.

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel

Send me your thoughts at ibotezatu5@gmail.com

Orange wine often feels contemporary, even radical, yet its roots stretch back thousands of years. In this episode of The Wine Lab, we travel to Georgia, widely considered one of the birthplaces of wine, to explore qvevri winemaking, extended skin contact, and the historical foundations of what we now call orange wine. Along the way, we unpack how this style bridges white and red winemaking, why it pairs so naturally with food, and how ancient clay vessels continue to shape modern wine conversations. This is a story of time, texture, and continuity.

Glossary

• Orange wine: White wine produced with extended skin contact, resulting in amber color, tannic structure, and enhanced phenolic extraction.
• Qvevri: Large egg shaped clay vessels traditionally buried in the ground in Georgia and used for fermentation and aging, providing thermal stability and gentle oxygen exchange.
• Skin contact: The period during which grape juice remains in contact with skins, seeds, and sometimes stems, influencing color, tannin, texture, and aroma development.
• Phenolic compounds: A group of compounds including tannins and flavonoids that contribute to bitterness, astringency, color, mouthfeel, and oxidative stability.
• Supra: A traditional Georgian feast centered on food, wine, and guided toasts, emphasizing hospitality, memory, and community.
• Tamada: The toastmaster at a Georgian supra, responsible for guiding the rhythm, order, and meaning of toasts.
• Rkatsiteli: One of Georgia’s most widely planted white grape varieties, known for high acidity, thick skins, and suitability for extended skin contact.
• Kisi: A Georgian white grape variety that produces aromatic, structured wines, often showing stone fruit, spice, and tea like notes when made with skin contact.
• Mtsvane: A family of Georgian white grape varieties valued for freshness, herbal aromatics, and balance, frequently blended with Rkatsiteli in qvevri wines.
• Khikhvi: A lesser known Georgian white grape variety that yields deeply colored, textured orange wines with pronounced phenolic structure and oxidative stability.
• Khachapuri: Traditional Georgian cheese filled bread, baked in various regional styles, often rich and salty, making it well suited to phenolic, textured wines.
• Khinkali: Large pleated Georgian dumplings filled with spiced meat and broth, typically eaten by hand and known for their savory intensity.
• Mtsvadi: Georgian grilled meat, commonly pork or lamb, cooked over open flame and served simply with onions and herbs.
• Pkhali: Cold vegetable dishes made from spinach, beets, or eggplant blended with walnuts, garlic, herbs, and spices, offering earthy and nut driven flavors.
• Lobio: Slow cooked Georgian bean dishes seasoned with walnuts, coriander, garlic, and herbs, often served warm or at room temperature.

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For more detailed wine science checkout my YouTube channel here: https://www.youtube.com/@Enology_channel