Drink now through to 2025. Decant 1 hour before serving.

The Brunelli family has been working this estate since 1936, handing down the noble vocation of winemaking from generation to generation. Today the winery is run by the young Alberto Brunelli along with his parents, Luigi and Luciana, who see themselves as caretakers of this stunning spot in the heart of the picturesque Valpolicella wine region.

This distinctive Valpolicella is made using the traditional Ripasso method of refermenting the wine with the dried grape skins which have previously been used to make the estate’s premium Amarone wine. These skins are rich in sugar and give the Ripasso wine incredibly concentrated flavours and a rich texture. Following the vinification process the wine is then matured in oak barrels to add toasty hints and create a well-balanced wine.

The result is a plush red wine that delights the nose with red cherry, blackberry jam, baking spice and hints of dark chocolate. The first sip reveals a generous full body and a smooth mouthfeel which beautifully complements the rich ripe berry and dried fruit flavours. Try serving this alongside a delicate platter of carpaccio or a heartier plate of herby roast beef during the winter months.

Ideally drink until 2030

 

Decanting time: Ideally decant for a few hours.

 

The Valpolicella Superiore Ripaso is burgundy in colour, with shimmering reflections of dark violet towards the rim of the glass. Aromas of cherry, fragrant rose, spice and dried apple abound in this complex offering from Torre d’Orti. Full flavours of violets, red currents and ripe berries bring for a ripeness and intensity which carries a fine line through to this powerful wine’s full finish. The palate is rich with rich, slightly gritty, tannins and spicy flavours of smoked red meet. Indeed, there is a lot of determination in this wine, especially on the finish. From the first glance of the label to the last drop, this wine offers pure beauty.

 

This wine is developed from a ripasso system when the skins of the dried Amarone grapes, containing a low sugar content, are put in contact with the Valpolicella for 24-48 hours, resulting in an incredible spiciness and intense complexity from the dried grapes blending effortlessly with the delicate, fruitiness of the fresh grapes. 40% of the Corvina, Corvionone and Rondinalle grape varietals are dried lightly.

 

Aged in small and medium oak barriques, this balancing of these two contrasting characteristics results in a complex wine that has a lot of depth to offer. It is intended to be a representation of the region’s capacity for elegance and character. This is a simple, approachable wine that goes so well with food that is pairs nicely with almost any type of dishes that includes meat or cheese. Benefits from as much aeration as time will allow.

Drink now through to 2029. No need to decant before serving.

The Ferragu estate is widely known as one of the best producers of Valpolicella in the Illasi Valley and this stunning Valpolicella Superiore is no exception. The winery is run by three brothers, Carlo, Ornello and Angelo, along with their children and grandchildren who are also involved in the family business. The family’s 8 hectares of vines produce limited quantities of quality Valpolicella and Amarone which are exported around the world.

The Corvinone, Corvina and Rondinella grapes used in this Valpolicella Superiore are harvested by hand and left to dry for 30 days to concentrate the flavours and sugars. They are then fermented in stainless steel tanks and subsequently matured in American oak barrels for 12 months. The wine is then bottled and matured for an additional 6 months before it is deemed ready for release.

The rich ruby hue of this Valpolicella immediately catches the eye, while the nose offers seductive aromas of red cherry, baking spice and sweet vanilla. On the palate there is a firm structure, intense red fruit, wild berry jam and toast flavours which are carefully balanced by a fresh acidity. This gastronomic wine is an ideal partner for red meats like steak, venison or roasted lamb or a generous platter of cheese and charcuterie.

Best drink before 2027. Decant up to 2 hours.

A classic Valpolicella blend of Corvina, Corvinone, and Rondinella. There are even historical documents revealing that ancient Romans loved this style of wine.
It is intense ruby red in color, bursting with ripe fruit, cherry, and blackberry with warm spices of cloves, nutmeg, and ginger (a trademark of all Valpolicella wine) and hints of pipe tobacco. The palate explodes with cassis, raspberry, and warm spices with bitter tertiary notes under the wet and persistent heat. It is full-bodied with a slight sapidity typical of Valpolicella Classico Superiore wines. The finish is bold and spicy with juicy red fruit, pipe tobacco, smoke and spices that linger on like an afterthought.

This robust red should be cellared for at least the next six months and up to the next 10 years. Enjoy it with a chill on, around 18°C. This Ripasso is perfect to drink with large game and red meat, either braised or grilled, pasta with meat sauce, and hard, pungent cheeses.

Ripasso means to “re-pass” and is a method of wine-making where passito grapes that have been dried out are re-fermented with standard Valpolicella wine. This gives the resulting ripasso deep character and bold flavors. Passito and ripasso techniques are so successful that they both have dedicated DOC titles.

David Sterza established his operation in 1998 with his cousin Paolo Mascanzoni. Until then, the vineyards had been strictly selling the harvested fruit instead of making their own wine.

Drink now through to 2028. No need to decant before serving.

Paolo Cottini’s family have been making wine for generations, and it his father, Silvano, who taught him how to make exceptional wines from the traditional grapes grown in the Valpolicella region. Now Paolo has founded his very own winery in the heart of Valpolicella, in the tiny medieval hilltop village of Castelrotto. Paolo’s vineyards are located in the Negrar Valley at an altitude of 580 metres and in Valgatara at 250 metres of altitude.

Here conditions are ideal for growing Corvina, Corvinone and Rondinella grapes which reach optimal ripeness but retain freshness thanks to the altitude and warm summer days. His Ripasso Classico Superiore is made according to the time-honoured technique “re-passing” the young Valpolicella wine over the used Amarone skins to add depth and an amazing concentration of flavour to the finished wine. The wine is then aged in 3000 litre casks for 15 months before bottling.

The result is a heady, incredibly complex red wine bursting with layers of dried fruits, jammy plum and cherry, dark chocolate and coffee notes. On the palate there is a rich full body, firm tannins and well-built structure which will help the wine age gracefully over the next 5 years or so.

Drink now through 2028. No need to decant.

This single vineyard Valpolicella Ripasso is carefully crafted with grapes hand harvested from the southernmost section of the historic Pojeca plot which has been owned by the Rizzardi family for centuries. The estate was founded in 1914 following a marriage between two local noble winemaking families, the Counts Rizzardi and the Counts Guerrieri.

Following the harvest the grapes undergo an initial maceration and fermentation in stainless steel tanks before a second fermentation with the skins which have been used to make the estate’s Amarone wines. The final stage is maturation in a mixture of 5hl French oak barrels and 50hl Slavonian oak casks for 12 months before the wine is deemed ready for release.

This traditional winemaking method for Valpolicella Ripasso wines creates a rich, decadent wine with a deep ruby hue and divine aromas of dark berry jam, cocoa and sweet baking spices. On the palate there is great concentration of flavour with black cherry, cassis and hints of smoky toast along with a generous full body, soft tannins and silky smooth mouthfeel. Thanks to the firm structure and intense flavour profile, this is a great choice to accompany roast lamb, a prime steak, or a hearty beef stew.