🔍 Read the full analysis: Valpolicella Deep Dive: Ripasso, Amarone, And The Appassimento Magic on Mad Tasting
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TL;DR
Valpolicella producers use appassimento, a grape-drying process, to make Amarone della Valpolicella and to shape the grapes used for Ripasso. The source describes how drying concentrates grapes and outlines the wines’ production, but provides no dated announcement or current industry development.
Valpolicella lies in Veneto, northeastern Italy, in hills northwest of Verona toward Lake Garda. The source says its name likely comes from the Latin phrase vallis polis cellae, translated as “valley of many cellars.” It identifies Corvina, Corvinone and Rondinella as the region’s main grape varieties, with Oseleta and Molinara also mentioned.
In appassimento, harvested grapes are laid in single layers on racks called arelle in drying lofts known as fruttai. The source says they generally dry for 100 to 120 days, losing 30 to 40 percent of their water weight. It describes Amarone as the dry, full-bodied wine made from dried grapes; Ripasso as Valpolicella re-fermented on Amarone grape skins. The supplied account does not give a publication date, identify individual producers, or provide production records to independently verify those figures.
The source also distinguishes label terms: Classico refers to grapes from the original hillside area, while Valpantena is a sub-valley that may also appear on labels. It presents place of origin as a useful clue for buyers, but does not supply comparative tasting data or evidence for its stated price difference between Classico and other bottlings.
Valpolicella Deep Dive: Ripasso, Amarone, and the Appassimento Magic
In the hills northwest of Verona toward Lake Garda, producers dry grapes after harvest to concentrate sugars, acids and aromas. That process — appassimento — is the thread connecting two of Italy’s most distinctive red wines: the dry, full-bodied Amarone and the skin-refermented Ripasso.
From Harvest to Drying Loft
The supplied Mad Tasting material traces the method step by step: grapes are picked in October, laid out carefully to avoid trapped humidity, dried for months, then fermented — with the skins playing a second role in Ripasso.
October Harvest
Grapes are picked and selected bunches are set aside for drying rather than immediate fermentation.
Laid on Arelle
Bunches are spread in single layers on racks in drying lofts called fruttai, limiting trapped humidity and gray-mold risk.
100–120 Days Drying
Some producers use fans and humidity controls; others rely on open windows and hand rotation. Grapes lose 30–40% water weight.
Fermentation
Dried grapes yield Amarone; fresh Valpolicella is then re-fermented on the Amarone skins to make Ripasso.
Five Varieties, Three Lead Roles
The source names Corvina, Corvinone and Rondinella as the region’s principal varieties, with Oseleta and Molinara mentioned in supporting roles.
Corvina
A backbone grape of Valpolicella, well suited to drying and central to the region’s blends.
Corvinone
Named for its kinship with Corvina and valued among the principal varieties of the appellation.
Rondinella
The third of the main varieties named by the source for Valpolicella’s wines.
Oseleta
Mentioned by the source as a minor variety in the region’s vineyard mix.
Molinara
Also noted in a supporting capacity alongside the three leading grapes.
“Valley of Many Cellars”
The name Valpolicella likely derives from the Latin vallis polis cellae, per the source.
Three Styles, One Spectrum
The names on the label point to different production methods and expected styles — ordinary Valpolicella is described as lighter and cherry-scented; Amarone as dense and full-bodied; Ripasso sits between them via a second fermentation on Amarone skins.
Valpolicella
Characterized as lighter and cherry-scented, made without the drying step — the fresh starting point of the family.
Ripasso
Valpolicella re-fermented on Amarone grape skins, gaining depth from contact with the dried-grape pomace.
Amarone
A dry, full-bodied wine made entirely from dried grapes — described as fuller and denser than standard Valpolicella.
| Attribute | Valpolicella | Ripasso | Amarone |
|---|---|---|---|
| Dried grapes used | ✗ No | ~ Skins only | ✓ Yes — fully |
| Second fermentation | ✗ No | ✓ On Amarone skins | ✗ Not applicable |
| Described body | Lighter | Intermediate | Full & dense |
| Aroma profile | Cherry-scented | Deepened by skins | Concentrated |
| Sweetness | Dry | Dry | Dry |
What Drying Does, Quantified
The source’s central figures for the appassimento window and water loss, visualized. Note: these are claims from the supplied material, not independently verified production records.
⚠ Verification Note
The supplied account is an undated explainer, not a harvest report or industry announcement. It names no producers, no records and no tasting panels behind its figures — so drying periods, water-loss ranges and practice descriptions should be read as that article’s general guidance, not a guarantee about every bottle or vintage.
Decoding the Label
Place of origin is the source’s most useful clue for comparing bottles. Two terms in particular signal where the grapes were grown.
The Original Hills
Refers to grapes from the original hillside area of the zone — the historic heart of Valpolicella production.
A Named Sub-Valley
A sub-valley of the appellation that may also appear on labels, signaling a distinct area of origin.
Buyers can also check each producer’s own description of grape drying and fermentation — the source does not establish a single method used across all wineries, and no comparative tasting data supports its stated price differences between Classico and other bottlings.
Quick Answers
What is appassimento?
It is the post-harvest drying of grapes. The source says grapes are commonly dried for 100 to 120 days and lose 30 to 40 percent of their water weight.
How does Amarone differ from Ripasso?
Amarone is a dry, full-bodied wine made from dried grapes; Ripasso is Valpolicella re-fermented on Amarone grape skins.
Where is Valpolicella?
It is a wine region in Veneto, northeastern Italy, in the hills northwest of Verona toward Lake Garda.
Which grapes are associated with Valpolicella?
Corvina, Corvinone and Rondinella are named as the main varieties, with Oseleta and Molinara in supporting roles.
Why Drying Shapes These Wines
Appassimento helps explain why Amarone and Ripasso occupy different positions within Valpolicella’s range. Drying grapes removes water and, according to the source, concentrates sugars, acids and aromas; the resulting Amarone is described as fuller and drier than standard Valpolicella. Ripasso uses Amarone skins during a further fermentation, offering a separate style made from Valpolicella wine.
For readers choosing a bottle, the distinction matters because the names point to different production methods and expected styles. The source characterizes ordinary Valpolicella as lighter and cherry-scented, and Amarone as dense, but provides no independent tasting panel, pricing survey or producer data. Those descriptions should be treated as the article’s general guidance, not a guarantee about every bottle.
From Harvest to Drying Loft
The material places grape harvest in October and describes bunches spread in single layers to limit trapped humidity and the risk of gray mold. It says some producers use fans and humidity controls, while others rely more on open windows and hand rotation. It does not name wineries or document how widespread either approach is.
The source traces dried-grape winemaking in the area to a fifth-century account by Roman official Cassiodorus, who described a sweet wine associated with what became Recioto. That historical note provides background to the drying tradition; it does not establish the precise origin date of modern Amarone or Ripasso.
Production Details Need Verification
The supplied material is an undated explainer, not a report of a current harvest, policy change or industry announcement. It does not identify its underlying records or interview sources, so the drying period, water-loss range and production practices are presented as claims from that material. It also does not clarify whether every producer or vintage follows the same approach.
The account’s treatment of Ripasso is brief: it says Valpolicella is re-fermented on Amarone skins, but gives no specific fermentation protocol, timing or producer examples. Its price and quality comparisons are likewise not supported with a named dataset. No current production totals, market figures or next harvest outlook are provided.
What Buyers Can Check
The source identifies appellation and place names as label details readers can use when comparing bottles, including Classico and Valpantena. Buyers can also check the producer’s description for information about grape drying and fermentation, since the supplied account does not establish a single method used across all wineries.
No future milestone or industry development is reported. The next relevant update would depend on dated information from producers, appellation bodies or harvest reports, none of which is included in the material provided.
Key Questions
What is appassimento?
It is the post-harvest drying of grapes. The supplied source says grapes are commonly dried for 100 to 120 days and lose 30 to 40 percent of their water weight.
How does Amarone differ from Ripasso?
The source describes Amarone as a dry, full-bodied wine made from dried grapes. Ripasso is described as Valpolicella re-fermented on Amarone grape skins.
Where is Valpolicella?
It is a wine region in Veneto in northeastern Italy, in hills northwest of Verona toward Lake Garda.
Which grapes are associated with Valpolicella?
The source names Corvina, Corvinone and Rondinella as the main varieties. It also mentions Oseleta and Molinara in supporting roles.
Source: Mad Tasting
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