A blend of native Italian varieties, Corvina (60%), Corvinone (20%) and Rondinella (20%), this Italian beauty is no shrinking violet. On the contrary. It’s big, powerful and robust. Translated, ripasso means to ‘re-pass’, or ‘to go over again’. This refers to the traditional method of putting the resulting wine on Amorone grape skins for 15 days to extract extra colour and tannins. It certainly pumps up the performance, like adding a supercharger to a Ferrari. So you better buckle up!
The oak routine takes on an international flavour, with a third each of French, US and Slavonian oak from Croatia all lending an equal hand. There’s a lot going on here - with layers of fruit cake and spice, lifting with rich plum compote. That extra time on skins delivers plenty of grip on the palate, with brambly herbal notes lingering on the finish. Yep - it’s a supercharged Ferrari alright - but one that’s been tamed for the dinner table.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 60% Corvina, 20% Corvinone, 20% Rondinella
- Serving Temp.
From the producer
Its typical characteristic is the particular production method used called “Ripasso”. The best part of the Valpolicella is fermented on the Amarone marcs to increase the alcoholic percentage, obtaining a wine richer in colour, extracts and flavours. It has a ruby red colour with light purple shades. The nose is fresh, floral and featured with berry notes. Harmonius and dry in the mouth. To serve at 16-18°C, uncorking the bottle one hour before drinking. Excellent with red, roasted meat and matured cheeses.
Crushing and soft destemming of the grapes; fermentation temperature 25°-28°. Maceration time: 12 days with manual punching down and pumping over. The wine is kept in stainless steel tanks till February then it is restrained with the marcs of Amarone for 15 days at 15°C.
Don't box Veneto in. From Prosecco to Amarone, this prolific North-East Italian region is the the biggest DOC producer in Italy (that means it produces wines of excellent and legislated quality). You'll also find Valpolicella and Soave, so you could seriously just stock your cellar with Veneto vino and you'd be set for a rainbow of styles, and all wicked wines.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.