@markanstead: Amarone from Valpolicella is delicious, but you can’t keep buying it - it’s expensive. There is an alternative giving some of the same concentrated fruit flavour, but at a cheaper price. It’s called Valpolicella Ripasso. To make it, producers referment ordinary Valpolicella using the pomace (skins and yeast) from a finished Amarone vat, leeching out from those skins additional flavours, colour and tannins. But there is no reduction in volume as there is in Amarone grapes when dried. That’s why producers can make it more affordably.

Mark Anstead

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Tuesday 21 April 2026 07:11:30 GMT

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Comments

BRITGUY :

Level 3 wine certified here: 2 seconds in I was begging for Ripasso not to be the recommendation. They use the leftover skins from the production of Amarone: high tannins, a bit rough, often only a fiver less than Amarone. My advice for those on a budget would be to look for the word "Appassimento" on the label, which is the same process as making Amarone and many and better and cheaper than Amarone if you do your research. Avoid wine with the word "Ripasso" on the label.

2026-04-21 15:52:23

Toby :

I have a bottle of 1998 Amarone. Has it passed its sell by date?

2026-04-21 09:00:16

geoff703 :

ripasso isnt even in same ballpark. just drink less but amarone

2026-04-21 15:47:31

Brianthehound :

Nice update, useful 👍

2026-04-21 08:53:49

antontravelstheuk :

Amarone is the prince of Italian wines. Great videos

2026-04-21 09:11:41

eCommencal :

Never heard of it. Thanks

2026-04-21 08:52:32

Timmmeeehhh :

Love amarone

2026-04-21 07:44:28

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