Ripasso: Italian term for a process in which dried grapes or leftover grapeskins (pomace) are added to a fermented wine for a period of maceration to increase its intensity, flavor, alcohol and color. This method is used to make some wines from Valpolicella, using the leftovers from the area's Recioto or Amarone wines, made from raisinated grapes dried on mats in the appassimento process.

利帕索： 意大利术语，指将晒干的葡萄或剩余的葡萄皮（酒渣）加入已发酵的葡萄酒浸泡一段时间以增加葡萄酒强度、风味、酒精度和颜色的过程。这种方法用于酿造某些Valpolicella葡萄酒，这种酒使用Recioto 或Amarone葡萄酒（由使用appassimento法晾晒的葡萄干酿造）酒渣酿成。