This is Luigi Righetti’s premium Ripasso, which is a selection of the best Valpolicella which is then macerated for 14 days on the skins from the Amarone. The sugars in the Amarone skins trigger a second fermentation, boosting the alcohol a bit and contributing some Amarone-like flavours to the finished wine. This is a supple, round, charming wine ideal for pot roasts or venison. You will find aromas of cherry, sweet spice, raspberry jam and leather in this dry, long-finishing wine. Drink now and over the next 2 years.
Try it with stuffed veal tenderloin or bacon-wrapped filet mignon.
Third Party Reviews