Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oaklarge or old casks

Drinking window

Best 2 to 12 years from vintage.
vintage2 yrs12 yrs14 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: floral notes, ripe fruit, fresh lift

Palate: vertical acid-saline line, minerality, dry persistent close

Ruby red with garnet and orange reflections, floral on the nose with evident ripe fruit that stays fresh, and a vertical palate playing on acid and saline notes with an excellent balance between minerality and a tannin that closes dry and persistent.

What it pairs with

  • Grilled pork ribs
    The acid-saline line cuts through fat directly.
  • Braised beef
    The dry, persistent close suits a long-cooked dish.
  • Aged cheese
    Minerality and tannin hold up to a mature paste.

History

For the Ripasso the best bunches from the late September harvest rest a month and a half in the fruttaio, are vinified after Saint Martin's Day on 11 November to make a Valpolicella Superiore, and that wine is then refermented on the Amarone skins. The estate credits the site's mixed scaglia and volcanic soil for the wine's minerality.

Facts

Producer
Falezze di Luca Anselmi · visiting guide
Grapes
Corvina, Corvinone, Rondinella
Classification
Valpolicella Ripasso Superiore DOC
Oak
Cask-aged after a second fermentation on the Amarone skins, from grapes dried a month and a half
Price
€18-26 at retail
Drinking window
2-12 from vintage

Frequently asked about Falezze Valpolicella Ripasso Superiore

How is Falezze Ripasso made?

The best bunches from the late September harvest are placed in crates and stay a month and a half in the fruttaio. The lightly dried grapes are vinified after Saint Martin's Day on 11 November to make a Valpolicella Superiore, which then goes through a second fermentation on the Amarone skins.

What does Falezze Ripasso taste like?

The estate reports a ruby red with garnet and orange reflections, a floral nose with evident ripe fruit that stays fresh, and a vertical palate playing on acid and saline notes with an excellent balance between minerality and a tannin that closes dry and persistent.

Where does the minerality come from?

Falezze attributes it to a soil composed partly of scaglia limestone and partly of volcanic earth.

Tags

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

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