Mixed Case – Righetti Extravaganza

Tasting Notes

Our Righetti Extravaganza case provides an insight into some of the renowned wines of Luigi Righetti. The case features 2 classic wines of Valpolicella, along with a wine unique to Righetti which represents a modern interpretation of what is possible in the region. All will pair well with hearty Italian cuisine such as lasagna, braised beef or pizza!

2 bottles of each wine – avg. $31.65/btl / $189.90 cs of 6 x 750ml.

Valpolicella Classico Ripasso “Campolieti” 2021:

Produced by pouring a young Valpolicella wine over the pressings from the Amarone. This causes a second fermentation which gives the wine some interesting, dried fruit flavours as well as adding body and additional alcohol. The wine is then “rounded” out by a stay in large Slavonian oak barrels. “Campolieti” mean “Happy Fields” in the local dialect and is Righetti’s most popular Ripasso

Medium ruby; intensely aromatic nose with strawberry, dried cherry, currants and hints of leather, autumn leaves and Asian spice; dry, medium-bodied with classic Ripasso flavours, a ripe, round palate and some wood tannins bringing complexity to the long and satisfying finish.

Amarone della Valpolicella 2019:

Righetti’s Amarone is produced from selected Corvina (70%), Rondinella (20%) and other indigenous varietals (10%) grown in the hills of the Valpolicella Classico DOC. The finest bunches of ripe grapes are placed in shallow, wood crates and left to dry over a period of 3-5 months. Thereafter, the grapes are pressed, the juice is fermented to dryness, and the wine is aged in large casks of Slavonian oak.

Full bodied and rich with aromas of dried fruit, plums, black cherry and a distinct “earthy” note. The wine will continue to evolve in the bottle over the next 5 to 10 years. Delicious with rich red meat dishes or as an after-dinner drink.

Valsaia IGT Veneto 2019:

Valsaia is Gianni Righetti’s contemporary take on a “Super Veneto” wine. Composed of Corvina (50% – the most important grape of Valpolicella) with the addition of Cabernet Sauvignon (40%) and Sangiovese (10%), the grapes are harvested at peak ripeness and then set out to dry in wood crates for about a month. The short drying (appassimento) serves to concentrate the flavours and aromas of the grapes. After pressing the fermentation takes place in oak. The wine then ages an additional year in small oak barrels.

The 2019 Valsaia displays a deep, ruby red colour. The bouquet shows aromas of ripe red fruit such as black cherry along with dried fruit notes and a complex spicy character complimented by a lingering vanilla undertone. The palate is extremely rich, full and velvety with a persistent finish that exhibits good acidity and sweet oak. This is a very classy and polished red that will continue to improve in the bottle.