What is the Ripasso process and which region is it associated with?

• A. "Repassed", young Valpolicella wine is placed in a barrel with lees/grape skins from previous Amarone fermentation, secondary fermentation occurs, adding complexity. Veneto.
• B. Ripasso is a method used in Prosecco production.
• C. Ripasso is a method used in Chianti Classico.
• D. Ripasso involves aging in oak for 10 years.

Answer: (A)

Ripasso is a Valpolicella technique where a young Valpolicella is run over the grape skins and lees left from Amarone fermentation. This second contact, sometimes described as a secondary fermentation, extracts more color, tannin, and concentrated flavors, adding body and complexity to the wine without making it as concentrated as Amarone. The method is firmly rooted in the Veneto region, specifically the Valpolicella area near Verona.

Prosecco production does not involve Ripasso, Chianti Classico is a Tuscan region with its own methods, and aging for 10 years in oak is not what Ripasso entails.