READ · COMPARE · EXPLAIN
Corvina: The difference between appassimento and re-fermentation
We will examine Valpolicella blends, moving from grapes to fermentation. We compare the process of drying grapes, preserving sugars through fermentation, and re-fermentation by contacting the wine with grape skins.
Questions for this course
What is the difference in the process between Amarone and Ripasso, both using the same grape variety?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓Corvina / Learning from grape varieties
Update date: 2026-09-23
Corvina in blends
Corvina is a representative black grape of Valpolicella, used along with Corvinone and Rondinella. Although their names are similar, Corvinone is a different variety. Rather than describing the finished wine simply by the taste of Corvina, checking the actual blend clarifies the basis for comparing two wines from the same region.
Fermentation after drying and sweetness/dryness
Both Amarone and Recioto use grapes that have been dried in the shade. Drying reduces water and concentrates sugar and other components, but the resulting wines are not the same in sweetness or dryness. For Recioto, fermentation is stopped to retain sweetness. Understanding the difference between the post-processing of the grapes and the extent of sugar consumption during fermentation explains why simply using dried grapes does not always make a sweet wine.
Ripasso refermentation
In Ripasso, a wine already made is put in contact with the pomace left after Amarone or similar fermentations, and refermented. Producer San Rustico also describes the process of refermentation after autumn fermentation with the pomace left after Amarone finishes fermenting. Unlike the drying of grapes, which is appassimento, Ripasso targets the wine for processing, and the timing and subject are different. In the documents, track who manipulates what and when.
What to align and what to compare.
Blending
- Conditions to standardize
- Including Corvina
- Conditions for comparison.
- Other varieties and their proportions
- Additional points to confirm
- Do not confuse with Corvinone.
Ingredient processing
- Conditions to standardize
- Regional grapes
- Conditions for comparison.
- Presence or absence of drying.
- Additional points to confirm
- Distinguishing drying from dry/sweet outcome
Fermentation
- Conditions to standardize
- Sugar fermentation.
- Conditions for comparison.
- Leave residual sugar or re-ferment?
- Additional points to confirm
- Target and timing of operations
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Corvina reading comprehension: the difference between grape drying and refermentation
From an imaginary winemaking record, differentiate raw material processing from refermentation.
This is a hypothetical example for learning. It does not indicate product specifications or appellation certifications.
| Item | A | B |
|---|---|---|
| Raw material | Blend containing Corvina | Blend containing Corvina |
| Process | Grapes are dried before fermentation | Referment wine on skins remaining after Amarone production. |
| sugar after completion | Not recorded | Not recorded |
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Read the explanation for each question
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What records correspond to drying?
A dries the grapes after harvest but before fermentation. B involves a process where finished wine is brought into contact with skins used in another fermentation. Both include the same variety, but differ in target and timing.
Is A always sweet?
Drying is a process that concentrates sugars in the raw material, and does not determine the actual sugar remaining in the finished wine. What matters is how much sugar was consumed during fermentation. To decide if the wine is dry or sweet, check fermentation records or data on residual sugar.
Can the flavor of the finished wine be explained by Corvina alone?
Both are described as blends, with proportions of other varieties not stated. Additionally, the processing of the base material and fermentation method differ. Simply knowing Corvina is present does not mean all aspects of the finished wine's character can be attributed to that variety.
Basis and sources for the exercise
Practice exercises in comparison
From an imaginary winemaking record, differentiate raw material processing from refermentation.
Read examples of organizing comparisons
| Conditions for Comparison | Appassimento (drying grapes) | Ripasso |
|---|---|---|
| Subject | Harvested grapes | Wine and skins after winemaking |
| Main period | Before fermentation | After the first fermentation |
| Reference materials for reading | The drying period and approach to fermentation | Record of skin contact and refermentation |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
Describe each step in the process for A and B in one sentence each, and list the missing information needed to determine the sweetness/dryness of A.
Check after writing
- Did you distinguish between the target for drying and for refermentation?
- Did you explain the sequence of operations?
- Are you determined the wine is sweet simply because the grapes are dried?
Save response to explanation task
Compare your initial thoughts with how they have changed after reading the article.
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