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Ripasso

Italian term (in German "Wiederholung" or "renewed passage") for a special wine-making process. It became popular from the 1960s onwards, when a wine produced in this way called "Campofiorin Masi Ripasso" was marketed by the well-known Masi winery in Veneto. Initially, the word mark "Ripasso" for Masi was protected worldwide. Finally, in 2006, its use was permitted to all producers in Veneto. In spring, mash or pomace from autumn processing is added to already fermented red wine. The yeasts and sugars contained in the skins cause a new or second fermentation. Additional colouring agents and tannins are added to the wine from the skins, giving it more colour intensity and body. Traditionally, this was mainly done with Amarone mash, which gives the wine its typical slightly bitter taste. In the mid-1980s, Masi began to add dried grapes instead of Amarone mash in order to avoid the bitter taste. In the meantime, many producers have adopted this style. The wine Valpolicelle Ripasso, initially produced as IGT (local wine), received the DOC classification in 2010. Quite similar methods with double fermentation, which are also common in Iatlia, are Doppio passo and Governo.

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