FREIGHT FREE ON 36 BOTTLE BUYS
GOLD MEDAL | AWC Vienna
18.5/20 | Raymond Chan
This is a rich and vibrant, fulsome and opulent Valpolicella Ripasso, with ripe dark cherry, plum and mulberry flavours along with herb, and earthy detail and good structure. It's a mouthfilling, intense glass of wine that takes the standard Valpolicella model up several notches and then some. A powerful statement.
The “Ripasso” method is a technique that is done by the “re-passing” of the Valpolicella wine on the dried grape skins that are still warm and rich in sugar. The Valpolicella remains in contact with the skins for 10 to 12 days; during this period, a second alcoholic fermentation occurs.
The Ripasso method gives the Valpolicella wine a better structure and a lower acidity, it is more rounded and fuller in the mouth.
The winery writes "Bright intense red colour, fragrant and pleasantly delicate to the nose with hazelnut scents, this red wine is dry and velvetly, full bodied and harmonious."
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