Structure

Bodyfull
Tanninmedium
Acidityhigh
Sweetnessdry
Finishlong
Oakoak aged

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: red fruit, spice, fine wood

Palate: balanced tannin and acidity, real body

Ruby red, elegant on the nose with notes of red fruit and spice and a fine wood aroma, with real body and a balance between tannin and acidity. A Ripasso made without any appassimento of the grapes.

What it pairs with

  • Grilled beef
    Balanced tannin and acidity carry char without abrasion.
  • Mushroom risotto
    The spice and fine-wood register meets earthy fungi.
  • Aged cheese
    The wine's body holds up to a mature paste.

History

Musella's Ripasso, first made in 1995, is passed over the not fully pressed Amarone skins. The estate makes a point that no appassimento is used for this wine, so it stays a fresher, more vertical expression than many in the category.

  1. 1995: First vintage of the Musella Ripasso

Facts

Producer
Musella · visiting guide
Grapes
Corvina, Corvinone, Rondinella (10%), Barbera (5%)
Classification
Valpolicella Superiore Ripasso DOC
Oak
Twelve months in French oak of 350, 500, 3500 and 5000 litres
ABV
13.6%
Price
€20-28 at retail
Drinking window
2-10 from vintage
First vintage
1995
Biodynamic
Biodynamic Practicing
Organic
ORGANIC CERTIFIED

Frequently asked about Musella Valpolicella Superiore Ripasso

What does Musella Ripasso taste like?

The estate reports a ruby red colour, an elegant nose with notes of red fruits and spices and a fine wood aroma, and a wine of body with a balance between tannin and acidity. It is 13.6 percent alcohol.

Are the grapes for Musella Ripasso dried?

No. The estate states explicitly that this is a Ripasso that does no appassimento of its own grapes; the concentration comes from the refermentation on the Amarone skins.

How is Musella Ripasso aged?

Twelve months in French oak of 350, 500, 3500 and 5000 litres.

Tags

barbera biodynamic corvina corvinone dry full body high acid medium tannin medium term mood elegant mood savoury occasion dinner party occasion winter old world organic pairs with aged cheese pairs with mushroom pairs with red meat pairs with risotto price trade up rondinella still red

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