This is a terrific Italian red for everything from mushroom risotto to chicken mole – even pizza! Yes, “Ripasso” wine is made by pouring new Valpolicella wine over the just pressed skins of an Amarone fermentation. But done right, it just gives the Valpolicella a bit of extra body and complexity rather than turning it into “baby Amarone.” And was it ever done right here. Dense blackberry and black cherry fruit gain complexity from accents of violets and wild herb and support from a well formed grip on the finish. It’s really hard to stop drinking this.
The Vinous 93 point review for the last release tells you what to expect here: “bursts from the glass with a mix of crushed cherries of mint, giving way to a cascade of violet florals. This is silky smooth and round, with juicy acidity and depths of crisp wild berry fruits underscored by tactile mineral tones. Cleans up beautifully—long and crunchy, with a coating of fine tannins that nicely frame the experience as rosy inner florals slowly fade.” A wow wine.
For You If: You’re looking for a red with both guts and finesse to enjoy with richly flavored foods; you think the idea of a blend of Piemonte Barbera and Tuscan Sangiovese sounds good – that’s not exactly right here, but it’s not entirely wrong either.
Not For You If: You want to drink Amarone on a budget – this isn’t “baby Amarone” but instead remarkably good Valpolicella given an extra dose of density and complexity from time on Amarone skins.
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