Ripasso & Beyond: Discovering Winemaking’s Secret Techniques
Every bottle of wine tells a story — not just of the vineyard it came from, but how it was made. Behind the label lies centuries of craftsmanship, where winemakers experiment with techniques that bring depth, texture, and emotion into every glass.
Let’s explore some of the most fascinating winemaking styles, starting with Italy’s beloved Ripasso, and explore a few others that give your favourite wines their unforgettable character.
1. Ripasso – The Italian Art of “Re-Passing”
From the romantic hills of Valpolicella comes one of Italy’s most cherished traditions: Ripasso. The term literally means “re-passed,” referring to the process of re-fermenting young Valpolicella wine on the leftover skins and lees of Amarone, a powerful wine made from air-dried grapes.
This second fermentation gives Ripasso wines more richness, body, and complexity, with velvety tannins and notes of dark cherry, raisin, and cocoa. It’s often called the “baby Amarone” — offering similar depth at a more approachable price.
🍷 Perfect for: Slow-cooked meats, truffle pasta, or cozy dinners with candlelight.
2. Appassimento – Drying Grapes for Concentration
Used in Amarone and some bold southern Italian wines, this method involves drying grapes before fermentation — traditionally on straw mats or in drying lofts. As the water evaporates, the sugars and flavours intensify, creating wines that are lush, concentrated, and deeply expressive.
Expect notes of dried fruit, chocolate, and spice, often with higher alcohol and a luxurious mouthfeel.
🍇 Did you know? Pasqua’s “Romeo & Juliet” range draws inspiration from this technique, celebrating the passion of Verona in every sip.
3. Sur Lie Ageing – Resting on the Lees
Mostly used in white and sparkling wines, this process means letting the wine age “on its lees” — the spent yeast cells that remain after fermentation. Over time, these lees release compounds that add creaminess, complexity, and depth to the wine’s texture.
You’ll find this in fine Chardonnays and traditional-method sparkling wines, where it lends a soft, toasty finish and a beautiful balance between freshness and richness.
🥂 Try this style: Raventós de Nit 2021 - aged on lees for at least 18 months, combining elegance and minerality.
4. Carbonic Maceration – Juicy & Fruity Perfection
A fun, modern technique popularized by Beaujolais, this process ferments whole grapes in a carbon dioxide-rich environment. Instead of crushing the grapes first, fermentation happens inside each berry, producing bright, juicy wines with low tannins and bursting red fruit flavours.
Think wines that taste like summer — vibrant, easy-drinking, and full of life.
🍷 Try this style: A light Pinot Noir or Gamay for picnics and brunches.
5. Biodynamic & Natural Winemaking – Back to the Earth
Some of today’s most exciting producers are embracing holistic and sustainable practices. Biodynamic winemaking treats the vineyard as a living ecosystem, using lunar cycles and natural preparations to nurture the vines. Natural wines take this further, with minimal intervention and no added chemicals, focusing on purity and authenticity.
🌿 Try this style: Alois Lageder Müller Thurgau 2021 - an organic, minimal-intervention wine that showcases nature in its purest form.
The Beauty of Technique
Every winemaking method brings its own personality to the bottle. Whether it’s the boldness of Ripasso, the elegance of sur lie ageing, or the vibrancy of carbonic maceration, these techniques remind us that winemaking is as much art as it is science.
The next time you open a bottle, take a moment to taste the craft behind it — and savour the story that unfolds.
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