Structure

Bodyfull
Tanninmedium
Aciditymedium
Sweetnessdry
Finishlong
Oaknone or neutral

Drinking window

Best 3 to 12 years from vintage.
vintage3 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 tanninMedium acidityDryLong finish

Aroma: intense fruit, spice

Palate: velvety tannin, persistent red fruit

Vigour and elegance in one bottle: bright ruby, intensely fruited with spice, decisive and refined in structure, with velvety tannins and a persistent close.

What it pairs with

  • Baked pasta with mushrooms
    The estate names first courses, and the wine's spice picks up fungi.
  • Grilled chicken thighs
    Secondo Marco recommends white and grilled meats for this bottling.
  • Semi-hard mountain cheese
    The producer lists cheeses; velvet tannin suits a firm paste.

History

The Ripasso is picked in the first ten days of October and fermented cool from fresh fruit, then given a second fermentation on the Amarone skins in February for about fifteen days, in the traditional Valpolicella method.

Facts

Producer
Secondo Marco · visiting guide
Grapes
Corvinone (50%), Corvina (40%), Rondinella (5%), Molinara (5%)
Classification
Valpolicella Ripasso Classico Superiore DOC
Oak
Four months in 50hl concrete, twenty-four months in 50hl Slavonian oak, twelve months in bottle
ABV
14.0%
Price
€20-30 at retail
Drinking window
3-12 from vintage

Frequently asked about Secondo Marco Valpolicella Ripasso Classico Superiore

What does Secondo Marco Ripasso taste like?

The estate describes vigour and elegance, a decisive and refined structure with velvety tannins and a persistent finish, bright ruby in colour with intense fruity scents and spiced notes.

How is Secondo Marco Ripasso made?

Manual harvest in the first ten days of October and a cool fermentation from fresh grapes, then in February a second traditional Ripasso fermentation on the Amarone skins for about fifteen days.

What food pairs with Secondo Marco Ripasso?

The producer calls it versatile and suggests first courses, white or grilled meats and cheeses.

Tags

corvina corvinone dry full body medium acid medium tannin medium term molinara mood elegant mood savoury occasion dinner party occasion winter old world pairs with aged cheese pairs with bbq pairs with pasta red sauce pairs with poultry price trade up rondinella still red

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