RIPASSO METHOD
Ripasso
method
The origin of the method
Ripasso is a wine born of peasant cunning, as an element of the circular economy (at the time it was called much more simply “wisdom”). The sharecroppers produced the sweet Recioto wine for the landlords, but were then permitted keep the pomace once the fermentation process was over.
These marcs were re-fermented with the technique of “revising” the base wine they produced for their families’ sustenance. By adding the must to the marcs rich in sugar, a more robust and caloric wine was obtained, an important source of food energy for families.
The origin of the method
Ripasso is a wine born of peasant cunning, as an element of the circular economy (at the time it was called much more simply “wisdom”). The sharecroppers produced the sweet Recioto wine for the landlords, but were then permitted keep the pomace once the fermentation process was over.
These marcs were re-fermented with the technique of “revising” the base wine they produced for their families’ sustenance. By adding the must to the marcs rich in sugar, a more robust and caloric wine was obtained, an important source of food energy for families.
The Ripasso method is a technique that is carried out by “re passing” the Valpolicella wine on the Amarone pomace, obtained from the Corvina, Rondinella and Corvinone grapes, still warm and rich in sugars: for Tommasi it has been refined to a precise oenological method of wine making.
The Ripasso method is a technique that is carried out by “re-passing” the Valpolicella wine on the Amarone pomace, obtained from the Corvina, Rondinella and Corvinone grapes, still warm and rich in sugars: for Tommasi it has been refined to a precise oenological method of wine making.
A heritage
of peasant wisdom.
Over the years, Valpolicella Ripasso has become a fully-fledged DOC wine. The period of aging in large Slavonian wooden barrels for the Tommasi Ripasso Valpolicella Classico Superiore doc lasts about 18 months, with the result being an enveloping and aristocratic wine. The technique of the Ripasso method, handed down to this day in Valpolicella, sees Tommasi as one of the main heirs and ambassadors in the world.
Tommasi Ripasso is a wine with a traditional character, but with a modern soul and a precisely defined identity: it is placed in balance between Valpolicella Classico and Amarone. The link between these two wines is very strong: not only are they made with the best native Corvina, Corvinone and Rondinella grapes, but the production of Valpolicella Ripasso is directly linked to that of Amarone.
It is no coincidence that it also carries significant components of the two wines from a production point of view. It has an intense and bright ruby red, rich and intensely fruity, with soft and silky tannins and a long persistence.
Over the years, Valpolicella Ripasso has become a fully-fledged DOC wine. The period of aging in large Slavonian wooden barrels for the Tommasi Ripasso Valpolicella Classico Superiore doc lasts about 18 months, with the result being an enveloping and aristocratic wine. The technique of the Ripasso method, handed down to this day in Valpolicella, sees Tommasi as one of the main heirs and ambassadors in the world.
Tommasi Ripasso is a wine with a traditional character, but with a modern soul and a precisely defined identity: it is placed in balance between Valpolicella Classico and Amarone. The link between these two wines is very strong: not only are they made with the best native Corvina, Corvinone and Rondinella grapes, but the production of Valpolicella Ripasso is directly linked to that of Amarone.
It is no coincidence that it also carries significant components of the two wines from a production point of view. It has an intense and bright ruby red, rich and intensely fruity, with soft and silky tannins and a long persistence.
