“In the late 20th century, a new style of wine known as ripasso (meaning “repassed”) emerged. With this technique, the pomace of leftover grape skins and seeds from the fermentation of recioto and Amarone are added to the batch of Valpolicella wines for a period of extended maceration. The additional food source for the remaining fermenting yeasts helps boost the alcohol level and body of the wines while also leaching additional tannins, glycerine and some phenolic compounds that contribute to a wine’s complexity, flavor and color.”
I couldn’t have said it better myself. The wine is dark in color with that varietal dried grape almost raisin coming through on the nose. On the mid pallet this wine is slightly sweet as one would expect from a sugar level of 1. The wine is dominated by those dried grape flavors. If you like that then ripassos are a good choice with lots of value for the money. On the finish the wine is not as complex or tannic as I have had. I would have to say this is not one of the best Ripassos I have had. It’s smooth and well balanced, quite food friendly. We paired it with leg of lamb and it went well but did not have that magic pairing when you get it just right! I would give this wine an 88 or so.
From the LCBO web site:
BERTANI VALPOLICELLA RIPASSO LCBO 12443 | 750 mL bottle Price: $ 14.85
Wine, Red Wine 13.0% Alcohol/Vol. Sugar Content : 1
Made in: Veneto, Italy By: Cav. G.B. Bertani