“Ripasso” means a fully dry Valpolicella wine is poured over the pressing from Amarone where the remaining sugar there triggers a second fermentation that enriches and darkens the wine. Here it added intensity to the dried cherry and fresh Bing cherry fruit with a bit of chocolate and a long, sustained, finish. 12-18 months in large oak helps smooth out the firm tannins, creating a pretty much perfect Italian cookout and roasted meat red!
For You If: You want the juicy cherry fruit of Valpolicella with an extra dose of concentration and complexity; you’re grilling or roasting meat and want a wine that will stand up to those bold flavors without overwhelming them.
Not For You If: You’re looking for “baby Amarone” – Ripasso is often called that and there are some Amarone hints here, but this is more “wine like” and fluid and much more useful at table!
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