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I've heard several places - and it's eccoed here - that the grapes for the
Ripasso ferment with the pomace (Grapeskin etc. Basically the leftovers from making an amarone) in order to increase it's depth or intensity. But how is this possible? The grapes for the amarone dry for months - but for how
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of the Wine World, i.e. the Oxford
Companion to Wine (3.Ed., 2006, p. 581) explains the situation the following way: "...by refermenting the young wine on the unpressed skins of Amarone wines after these dried grape wines have finished their fermentation in the spring". So materials from the same
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at no moment the amarone is made following the sauternes technique. Sauternes are late harvest ON VINE and/or
Botritys cinerea infected grapes. At no moment the sauternes is made in a "passerillage" style like vin de paille, amarone, vin santo. Tokaji from hungary and trockenberenauslesen german
939:. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging
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long exactly? After all, the grapes for the ripasso ripen at about the same time as the
Amarone-grapes. And since the amarone isn't pressed for weeks, where are the ripasso-grapes in the meantime? This must mean, that the Ripasso is fermented on
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I believe this article is incorrect on several points. First, the use of the term superior refers to a sub-appelation in Valpo.. Second, the term is unrealted to the use of ripasso. Can any one confirm by position or the
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I think that would be totally impossible - it is an expensive wine and has a small production - maybe 6 million litres compared to a total of around 5000 million litres of wine produced in Italy. --
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amarone-pressings. I doubt that they keep the pulp for that long (6+ months). However I've heard that what actually happens is, that the
Ripasso ferments on the leftovers after
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I was under the impression that the process of partially drying grapes was known as "appassimento" and not "rasinate ". Is this a regional differance or am I out to luch?
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I just didn’t find the idea that
Amarone is the fourth best-selling wine in Italy plausible, without a good reference. So I have moved the following here:
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Just about all of them! Any pictures of wine regions, grape varieties or wine would be useful. In particular we need wine region maps that can be
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vintage would be used, but I suppose one can wonder how much "fermentation" actually takes place; perhaps it's more of extraction.
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Pretty sure superiore, like elsewhere in Italy, just refers to alcohol and possibly aging, not ripasso, nor to a sub-appellation.
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If it’s true do restore it to the article, along with a good citation. —
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are the best-selling wines in Italy. Amarone stands fourth.
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