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Ripasso (meaning repassed) is a method that uses the skins left from a previous maceration to add body to another wine during the fermentation process. This is a technique which is used in the fermentation of Valpolicella wines. With Ripasso the Valpolicella wine (a blend of Corvina, Rondinella, and Molinara) is added to the grape skins left over from the Amarone wines. The lighter Valpolicella wine remains in contact with the Amarone skins for at least a week and during this time a second fermentation occurs giving the Ripasso wine more structure and a stronger acidity.

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