Ripasso
Valpolicella Classico Superiore
DOC
Our finest selection of Valpolicella is given a second fermentation in contact with the grape pomace from the Amarone, thus enriching its aromas, body and complexity.
We were so proud of our first “Ripasso” made with a selection of our best grapes, that we became the first family to flaunt the name on a label.
Awards
2018 | James Suckling | 92 pts |
2018 | Vinous | 90 pts |
2017 | James Suckling | 93 pts |
2017 | Decanter | 90 pts |
2017 | Falstaff | 91 pts |
2016 | James Suckling | 92 pts |
2016 | Gambero Rosso | 2 pts |
2015 | James Suckling | 92 pts |
2015 | Wine Spectator | 90 pts |
100 in stock
Description
Information
Tasting Note
A deep, bright ruby red in color, it is rich and intensely spicy on the nose, with notes of cherry jam, tobacco and black pepper. On the palate it is full-bodied yet elegant, with gentle, silky tannins and a very long finish.
Serving Suggestions
It is excellent with boiled, braised or grilled meats.
Origin
The vineyards of the Conca d’Oro, in the hilly Valpolicella Classica zone.
Grapes
Corvina 70%, Rondinella 25%, Corvinone 5%
Vinification and Maturation
Fermentation in stainless steel vats or around 15 days. Re-fermentation on the pomace of the Amarone for 12-13 days. Maturation for at least 18 months in 65 hl Slavonian oak casks 6 months’ bottle-aging.
Alcohol
13,5% by vol.
Serving Temp.
16-18°C
Bottle Size
0.75l
James Suckling 2015
A linear and fresh red with plenty of dried berry and cherry and some spice, too. Medium body, long and avorful. Drink now.
Wine Spectator 2015
A well-balanced, medium-bodied red, with a fresh mix of crushed cherry, toasted spice and tobacco flavors underscored by iron and mineral notes. Elegant, with supple tannins firming the finish.
James Suckling 2016
Shows plenty of ripeness with dried-berry and floral character on the nose. Medium body and firm, silky tannins. Chewy and intense. Structured. Needs a year or two to soften.
Appassimento
Appassimento
Vineyard
Vineyard
Tommasi Naturae
Sustainable Winegrowing
Additional information
Annata | 2013, 2015, 2016 |
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