Amarone della Valpolicella vs Ripasso della Valpolicella

Amarone della Valpolicella vs Ripasso della Valpolicella

Understanding the Difference Between Veneto's

Two Most Famous Red Wines

Few Italian wine regions have captivated wine lovers quite like Valpolicella, located just north of Verona in Italy's Veneto region. It is here that some of Italy's richest, most elegant, and most distinctive red wines are produced.

Among them, Amarone della Valpolicella DOCG and Valpolicella Ripasso DOC are often compared because they share the same grapes and originate from the same vineyards. Yet despite their close relationship, they are dramatically different wines in style, intensity, production method, aging potential, and price.

Amarone is one of Italy's most prestigious collector's wines, while Ripasso has earned the nickname "Baby Amarone" for delivering much of Amarone's richness at a more approachable price.

So, which one deserves a place on your table? Let's explore what makes these two iconic wines unique.

The Valpolicella Region

Valpolicella lies between Lake Garda and the city of Verona, where rolling hills, limestone soils, and a mild climate create ideal conditions for growing grapes.

The principal grape varieties include:

• Corvina Veronese

• Corvinone

• Rondinella

• Molinara (optional in small quantities)

These native grapes are responsible for all of Valpolicella's major wines, including Classico, Superiore, Ripasso, Recioto, and Amarone.

A Shared Beginning

Both Amarone and Ripasso begin with the same harvest.

The grapes are carefully picked by hand, selecting only the healthiest bunches. From this point onward, however, their paths diverge, creating two very different wines.

Amarone: The Art of Appassimento

Amarone is produced using one of Italy's oldest winemaking techniques: appassimento, the controlled drying of grapes after harvest.

The bunches are placed in well-ventilated drying lofts or on racks for approximately 100 to 120 days.

During this period:

• Grapes lose 30–45% of their water.

• Sugars become highly concentrated.

• Acidity remains balanced.

• Aromatic compounds intensify.

By January, the partially dried grapes are pressed and fermented very slowly, producing a wine of remarkable richness and concentration.

Ripasso: The "Repassed" Wine

Ripasso begins as a traditional Valpolicella wine.

Once Amarone fermentation has finished, the young Valpolicella is transferred onto the leftover Amarone grape skins, seeds, and lees.

This second fermentation—known as ripasso, meaning "repassed"—extracts additional:

• Color

• Flavor

• Body

• Alcohol

• Tannins

• Complexity

The result is a wine that bridges the gap between classic Valpolicella and Amarone.

Appearance

Amarone

• Deep garnet ruby

• Dense color

• Slow, thick tears in the glass

Its appearance immediately reflects its concentration.

Ripasso

• Deep ruby red

• Slightly lighter than Amarone

• Bright, vibrant appearance

Aromas

Amarone

Aromas often include:

• Dried cherries

• Blackberries

• Plum preserves

• Raisins

• Fig

• Cocoa

• Dark chocolate

• Tobacco

• Leather

• Sweet spices

• Coffee

• Balsamic notes

Every swirl reveals new layers.

Ripasso

Ripasso is fresher and fruit-driven while still offering notable depth.

Typical aromas include:

• Black cherry

• Raspberry

• Red plum

• Baking spices

• Herbs

• Cocoa

• Pepper

• Light tobacco

Taste

Amarone

Amarone is:

• Full-bodied

• Rich

• Velvety

• Powerful

• Dry despite its ripe fruit

Although made from partially dried grapes, Amarone is not a sweet wine.

Its remarkable balance comes from high alcohol, vibrant acidity, and firm but polished tannins.

Ripasso

Ripasso offers:

• Medium to full body

• Smooth texture

• Moderate tannins

• Fresh acidity

• Excellent drinkability

It delivers much of Amarone's character while remaining lighter and more versatile.

Alcohol Content

Amarone

Typically:

15–17% ABV

Ripasso

Usually:

13–14.5% ABV

This lower alcohol level makes Ripasso easier to enjoy with everyday meals.

Aging Potential

Amarone

Exceptional bottles can age:

• 20 years

• 30 years

• Even 40 years

With time, Amarone develops extraordinary notes of truffle, forest floor, cigar box, and dried fruit.

Ripasso

Most Ripasso wines are best enjoyed within:

• 5–10 years

Premium examples may continue evolving for well over a decade.

Food Pairings

Amarone

Its richness calls for equally substantial dishes:

• Braised beef

• Osso Buco

• Venison

• Wild boar

• Dry-aged ribeye

• Beef short ribs

• Parmigiano Reggiano aged 36 months

• Truffle dishes

Amarone is also exceptional as a meditation wine after dinner.

Ripasso

Ripasso shines with:

• Lasagna

• Mushroom risotto

• Roast pork

• Grilled steak

• Lamb chops

• Aged cheeses

• Charcuterie

• Pasta with meat ragù

Its versatility makes it one of Italy's finest food wines.

Price Comparison

Amarone

Typical prices:

• Quality bottles: $60–120

• Prestigious estates: $150–300+

• Rare collectible vintages: $500 and beyond

Ripasso

Excellent bottles generally range from:

• $20–45

Premium producers may reach:

• $50–80

Ripasso remains one of Italy's best values for quality-conscious wine lovers.

Famous Producers

Amarone

Some of the region's most respected names include:

• Giuseppe Quintarelli

• Allegrini

• Tommasi

• Zenato

• Masi

• Tedeschi

• Speri

• Bertani

Ripasso

Many of the same producers craft outstanding Ripasso wines, particularly:

• Tommasi

• Allegrini

• Zenato

• Masi

• Speri

• Tedeschi

• Cesari

• Brigaldara

Which Wine Should You Choose?

Choose Amarone if you want:

• Maximum complexity

• A cellar-worthy wine

• Powerful structure

• Luxurious special-occasion bottles

• One of Italy's greatest red wines

Choose Ripasso if you prefer:

• Better value

• Earlier drinkability

• Everyday versatility

• Richness without excessive power

• A wine that pairs effortlessly with a wide range of dishes

Final Verdict

Amarone and Ripasso showcase two extraordinary expressions of the same terroir and the same native grapes, yet they serve different purposes.

Amarone della Valpolicella is bold, opulent, and unforgettable. Produced through the ancient appassimento method, it delivers immense concentration, remarkable aging potential, and extraordinary depth. It is a wine to savor slowly, whether alongside an elegant dinner or on its own at the end of the evening.

Valpolicella Ripasso, meanwhile, captures much of Amarone's richness while remaining fresher, more approachable, and considerably more affordable. It is the ideal choice for those who want complexity without the intensity or price tag of Amarone.

Neither wine is superior—they simply excel in different moments. Amarone is reserved for celebrations and memorable occasions, while Ripasso is the bottle you'll reach for more often, offering outstanding quality and exceptional value.

Chef Gianluca's Recommendation

Keep both in your wine rack. Open a Ripasso for Sunday dinner with lasagna, roast meats, or mushroom risotto, and reserve a great Amarone for holidays, anniversaries, or a perfectly grilled steak shared with friends. Together, they represent the very best of the Valpolicella tradition.

Wine Pairing

Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.