Have you ever wondered why Valpolicella Ripasso is sometimes called a Baby Amarone? And maybe because the wine is SO delicious you didn't think about it for too long.
Amarone, Ripasso and Valpolicella all come from the same place, Verona, and the same grapes, but they are produced in completely different styles, and price points too!
What are the key differences:
Valpolicella is a place near Verona, and if you want to call your wine Valpolicella, you can only use 3 local grapes: Corvina which is the main one with the highest quality, alongside 2 other red grapes called Molinara and Rondinella.
Amarone
Right at the top of the Valpolicella family sits Amarone, a wine made using one of the most distinctive techniques in the world: the appassimento method. This involves selecting the best grapes from the harvest and drying them slowly over the winter, concentrating their sugars and flavour. What you get is a luxurious, full-bodied red with rich, velvety layers of dried fruit, spice and a natural hit of sweetness. Amarone usually lands around 15% alcohol and is often enjoyed at Christmas as a plush, warming alternative to port, though it's just as good on a stormy evening with nothing but a fire and a cheese board.
Ripasso
Ripasso is Amarone’s cheeky younger sibling, made using a clever twist that gives it more oomph than classic Valpolicella, without going full-blown Amarone. After the Amarone is made, the leftover grape skins are 'repassed or ripasso' to a batch of fresh Valpolicella wine, triggering a second fermentation. This adds depth, richness and a good kick of alcohol, making Ripasso a brilliant middle ground. It’s smooth and warming with notes of dark cherry, plum and a touch of spice, and it’s a dream with roast duck, mushroom risotto or anything slow-cooked and earthy. The result is a delicious wine that is both moderate in price and alcohol compared to the Amarone.
Valpolicella
Valpolicella is the original and the lightest of the trio, known for its bright fruit and easy-drinking charm. Made without any drying or second fermentation tricks, it’s all about freshness and purity. Expect crunchy red cherry, a hint of almond, and a gentle herbal lift, with soft tannins and juicy acidity that make it endlessly gluggable. In the warm weather, you can even serve it slightly chilled. It’s the perfect midweek bottle for pizza, pasta or antipasti, and a great intro to the red wines of the Veneto before stepping up to Ripasso or Amarone.
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