Ripasso is known as "baby Amarone"—made by re-fermenting Valpolicella wine on the dried grape skins left over from Amarone production. This adds depth, richness, and complexity without Amarone's price. Torre del Falasco's version is a classic: generous dried fruit, chocolate, and spice, with enough freshness to remain food-friendly.
The depth of colour and slight bricking at the rim is characteristic of Ripasso—the "re-passing" over dried grape skins adds colour, extract, and complexity.
Ripasso's unique method shines through. Rich cherry—sour and ripe intertwined—leads the way, joined by prune and dried fig notes from the semi-dried grape influence. There's an attractive bittersweet quality: dark chocolate, espresso, and dried herbs. Violets add florality. Undertones of cinnamon and clove suggest gentle spice. The characteristic Valpolicella almond-marzipan note emerges with air. Complex and inviting—somewhere between the freshness of Valpolicella and the richness of Amarone.
Intensity: Pronounced | Condition: Clean, evolved
Flavours: Dried cherries, plum, chocolate, coffee, herbs, hint of almond, spice
Finish: Long, smooth finish with bitter chocolate, dried fruit, and characteristic Italian bitterness
Quality: Very Good — excellent Ripasso showing the style's appeal
Valpolicella lies in the hills north of Verona, between Lake Garda and the Lessini mountains. The name means "valley of many cellars." The three traditional valleys (Fumane, Marano, Negrar) provide ideal conditions: south-facing slopes, limestone soils, and ventilation from Lake Garda.
Valpolicella's calcareous soils are key to wine quality. Limestone provides drainage and imparts mineral notes while encouraging acidity retention—essential for balance in these rich wines. The volcanic basalt in some zones adds structure and mineral complexity. Thin, rocky soils limit vigour and concentrate flavours.
Diurnal Range: 12-18°C during growing season
Ripasso method
Standard Valpolicella is fermented normally. After Amarone production, the dried grape skins (vinacce) still contain sugar, flavour, and colour. The young Valpolicella is "re-passed" (ripasso) over these skins, triggering a secondary fermentation. This adds 1-2% alcohol, richness, and complexity. Ageing typically 12-18 months in oak.
Maximising value from Amarone production while creating a distinctive wine style
Founded: Cantina di Soave: 1898
Torre del Falasco is a brand of Cantina di Soave, one of Italy's largest and most respected cooperative wineries. Founded in 1898, Cantina di Soave brings together hundreds of small growers in the Soave and Valpolicella regions. The cooperative model allows access to diverse terroirs while maintaining consistent quality. Torre del Falasco represents their Valpolicella range.
Winemaker: Cantina di Soave technical team
Cantina di Soave believes in the power of cooperation—small growers bringing their best grapes to create wines of consistent quality. Sustainable viticulture is encouraged across all member vineyards. The philosophy emphasises expressing traditional Veneto varieties and methods (like Ripasso) while embracing modern quality control.