Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 2 to 10 years from vintage.
vintage2 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Full-bodiedMedium tanninHigh acidityDryLong finish

Aroma: raspberry, cherry, marasca, vanilla, clove

Palate: sapid warmth, soft enveloping tannin, dry close

Clear and lively ruby red, intense and complex, opening on raspberry, cherry and marasca and evolving into spice, sweet vanilla and intense clove, then fresh and sapid with a fine tannin that wraps the palate in softness and warmth and a pleasant dry finish.

What it pairs with

  • Lasagna alla bolognese
    The estate suggests trying it with lasagna specifically.
  • Red meats
    Antolini names carni rosse for this bottling.
  • Cheeses that are not too mature
    The producer specifies formaggi non troppo stagionati.

History

Antolini calls its Ripasso a bridge between the young Valpolicella and the adult Amarone and Recioto, made by refermenting the year's wine for five to seven days on the pomace of the dried grapes. Eighteen to twenty thousand bottles a year.

Facts

Producer
Antolini · visiting guide
Grapes
Corvina, Corvinone, Rondinella
Classification
Valpolicella Ripasso Classico Superiore DOC
Oak
Cask-aged after five to seven days of refermentation on the Amarone and Recioto pomace
Price
€16-24 at retail
Drinking window
2-10 from vintage

Frequently asked about Antolini Valpolicella Ripasso Classico Superiore

How is Antolini Ripasso made?

The estate describes it as a bridge between the young Valpolicella and the adult Amarone and Recioto, made by refermenting the year's wine for five to seven days on the pomace of the dried Amarone and Recioto grapes.

What does Antolini Ripasso taste like?

A clear, lively ruby red, with an intense and complex nose opening on small red fruits including raspberry, cherry and marasca that evolves into spiced notes, sweet vanilla and intense clove. The palate is fresh and sapid with a fine tannin wrapping it in softness and warmth, and a pleasant dry finish.

What food pairs with Antolini Ripasso?

The producer names first courses with full-bodied sauces, red meats and cheeses that are not too mature, and suggests trying it with lasagna alla bolognese.

Tags

corvina corvinone dry full body high acid medium tannin medium term mood fruity mood savoury occasion dinner party occasion weeknight occasion winter old world pairs with aged cheese pairs with pasta red sauce pairs with red meat price trade up rondinella still red

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