Episode 119: The Wines of Valpolicella - Recioto, Amarone & Ripasso | WSET Study Classics
Host: Joanne Close Episode Length: 12:58 Release Date: July 9th, 2026
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Level 2 Mock Exam Bundle
Valpolicella and its appellations come up at both WSET Level 2 and Level 3, and the different styles and production methods are a common source of confusion on exam day. The Level 2 Mock Exam Bundle includes practice questions modeled on the real exam format to help you test your understanding of exactly these kinds of topics before you sit.
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Episode Description
This episode is part of the WSET Summer Classics series, revisiting foundational topics that appear across all levels of WSET study. This week Joanne heads to the Veneto to untangle Valpolicella, one of the most misunderstood wine regions in Italy and one that shows up more heavily on WSET exams than many students expect.
Most people have heard of Amarone. Fewer know that Amarone was essentially an accident, or that the wine it grew out of, Recioto della Valpolicella, has been made in this region since Roman times. Joanne walks through each style in order, from the lighter Valpolicella DOC through to the rich and complex Amarone, covering the appassimento drying process, the DOC and DOCG rules for each style, and how the Ripasso method produces what has become known as Baby Amarone.
By the end of the episode the different appellations, production methods, and quality designations in Valpolicella should feel much less tangled. Corresponding Level 2 quiz questions and a Level 3 essay question are available in the newsletter.
What You'll Learn in This Episode The Valpolicella Region
- Location: northeast Italy, in the Veneto, just outside Verona
- Valpolicella Classico starts at around 400 meters elevation, coming down from the foothills of the Lessini Mountains
- The name Valpolicella translates from Latin and Greek as the valley of many cellars
Key Grape Varieties
- Corvina: the star grape, prized for its high acidity which is essential for the sweeter styles
- Supporting varieties: Corvinone, Rondinella, and Molinara
- Valpolicella DOC requires a minimum of 45 to 95% Corvina in the blend
The Two Categories of Valpolicella Wine
Wines made from healthy, non-dried grapes:
- Valpolicella DOC: light, dry, chillable red wines, formed in 1968
- Valpolicella Classico DOC: wines from the historic, higher quality inner zone
Wines made using the appassimento method (grapes partially dried after harvest):
- Recioto della Valpolicella DOCG
- Amarone della Valpolicella DOCG
- Valpolicella Ripasso DOC
The Appassimento Method
- Appassimento refers to the method of partially drying healthy grapes after harvest
- No botrytis involved: this is not like Sauternes
- Traditionally grapes are laid on straw mats in covered outdoor shelters with open sides to allow air circulation
- Larger commercial producers use warehouses with industrial fans and dehumidifiers
- Grapes dry for approximately two to four months until at least December 1st
- Moisture is lost and sugar, acidity, and flavour are concentrated
- The appassimento method has been used in this region since Roman times
- Important distinction: appassimento is the drying method; passito is the wine made from dried grapes
Recioto della Valpolicella DOCG
- The historic sweet wine of the region, predating Amarone
- Made using the appassimento method with high residual sugar retained
- Received DOC status in 1968, upgraded to DOCG in 2010
Amarone della Valpolicella DOCG
- Originally an accident: a batch of Recioto fermented to dryness, creating a dry wine from the same dried grapes
- The nickname for this event is Recioto Scappata, meaning escaped
- The name Amarone comes from amaro, referencing the pleasant bitter finish of the wine
- Produced commercially from the 1950s, rose to international fame in the 1980s
- DOCG rules: maximum 9g/L residual sugar, minimum 14% alcohol, aged for a minimum of two years, four years for Riserva
- Received its own DOC in 1990, awarded DOCG in 2009
Valpolicella Ripasso DOC
- Made by passing already-fermented Valpolicella wine over the leftover skins from Amarone production
- The skins still contain residual sugar and yeast, triggering a second fermentation
- The result sits stylistically between Valpolicella and Amarone, earning the nickname Baby Amarone
- Less expensive to produce than Amarone and often considered good value
- DOCG rules: must be re-fermented with Amarone or Recioto pomace, minimum alcohol 12.5%, aged for a minimum of one year
Episode Highlights and Quotes
"If I say Valpolicella, it may not make the bells and whistles go off. But if I say Amarone, I bet you say, oh yes, I know Amarone."
"Amarone was a bit of a mistake. The wine that was supposed to be sweet fermented to dryness. And Amarone was born."
"Ripasso has gained the nickname Baby Amarone. It is less expensive to make, and they can make a little more of it, so therefore can charge a little less, and it ends up being a bit of a bargain."
Quick Reference: Valpolicella Appellations at a Glance
Wine Style Method Status Key Rules Valpolicella DOC Light, dry red Fresh grapes DOC 1968 45-95% Corvina Valpolicella Classico DOC Light, dry red Fresh grapes DOC Historic inner zone Recioto della Valpolicella Sweet red Appassimento DOCG 2010 High residual sugar Amarone della Valpolicella Dry, rich red Appassimento DOCG 2009 Max 9g/L RS, min 14% abv, 2 years ageing Valpolicella Ripasso Medium-full dry red Ripasso over Amarone skins DOC Min 12.5% abv, 1 year ageing
Resources Mentioned
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Wine Educate is a WSET Approved Programme Provider offering internationally recognized wine certification courses. Through the podcast, Joanne Close makes wine education accessible to everyone, breaking down complex topics into practical, easy-to-understand lessons. Whether you are studying for your WSET certification or simply want to learn more about wine, you will find the guidance and knowledge you need to enjoy wine with confidence.
Episode 119 of the Wine Educate Podcast | Hosted by Joanne Close | © 2025 Wine Educate
