Ripasso

Italian term (meaning "repetition" or "repeated passage") for a special winemaking process. It became popular in the 1960s when the Masi winery in Veneto marketed a wine produced in this way called "Campofiorin Masi Ripasso". Initially, the word mark "Ripasso" for Masi was protected worldwide. Finally, in 2006, all producers in Veneto were authorised to use it. In spring, mash or pomace from the autumn processing is added to already fermented red wine. The yeasts and sugars contained in the skins cause the wine to ferment again. Additional colouring agents and tannins are released from the skins into the wine, giving it more colour intensity and body.

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Ripasso

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