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一种兴起于20世纪末的新型葡萄酒风格。这种里帕索酿造法就是将阿玛罗尼葡萄酒或雷乔托甜葡萄酒发酵后残余的果渣添加到经典瓦坡里切拉葡萄酒中，让其继续发酵。这样所得的里帕索葡萄酒既拥有经典瓦坡里切拉葡萄酒的馥郁果味，10个月橡木桶熟化同时也增添了葡萄酒的复杂度和浓郁度。
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