Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 3 to 8 years from vintage.
vintage3 yrs8 yrs10 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

Medium-bodiedMedium tanninHigh acidityDryMedium finish

Aroma: cherry, tobacco, dried plum, dried herbs, cedar

Palate: morello cherry, tobacco, dried herbs, pepper, light cedar

Tenuta Sant'Antonio's Ripasso shows the Mezzane valley's characteristic earthiness alongside cherry-tobacco fruit; the small Oseleta addition adds a distinguishing spice note that sets it apart from Classico-zone examples.

What it pairs with

  • Pasta e fagioli borlotti
    The wine's high acidity and medium tannin are perfect for the Venetian bean and pasta classic.
  • Grilled chicken thighs with rosemary
    Herb-spiced chicken finds a match in the wine's tobacco and dried herb character.

How to serve Tenuta Sant'Antonio Valpolicella Superiore Ripasso

Allow 65 minutes from open to pour.

  1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
  2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
  4. Pair with. Pasta e fagioli borlotti, Grilled chicken thighs with rosemary. Match the wine's structure to the dish's fat and salt.

History

The Castagnedi brothers introduced their Valpolicella Ripasso as the estate's accessible tier, using the ripasso technique to bridge the fresh Valpolicella and the flagship Campo dei Gigli Amarone.

  1. 1998: Tenuta Sant'Antonio Valpolicella Ripasso first release

Facts

Producer
Tenuta Sant'Antonio · visiting guide
Grapes
Corvina (50%), Corvinone (30%), Rondinella (15%), Oseleta (5%)
Classification
Valpolicella Ripasso DOC
Oak
Aged 18 months in Slavonian and French oak; refermented on Amarone dried skins
ABV
13.5%
Price
€18-28 at retail
Drinking window
3-8 from vintage
First vintage
1998

Frequently asked about Tenuta Sant'Antonio Valpolicella Superiore Ripasso

What does Tenuta Sant'Antonio Valpolicella Superiore Ripasso taste like?

On the nose, cherry, tobacco, dried plum, dried herbs, cedar. On the palate, morello cherry, tobacco, dried herbs, pepper, light cedar. Structurally medium-bodied, medium tannins, high acidity with a medium finish. Tenuta Sant'Antonio's Ripasso shows the Mezzane valley's characteristic earthiness alongside cherry-tobacco fruit; the small Oseleta addition adds a distinguishing spice note that sets it apart from Classico-zone examples.

When should I drink Tenuta Sant'Antonio Valpolicella Superiore Ripasso?

Drink 3-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Tenuta Sant'Antonio Valpolicella Superiore Ripasso?

Pasta e fagioli borlotti is the canonical pairing; Grilled chicken thighs with rosemary is the other strong match. The wine's high acidity and medium tannin are perfect for the Venetian bean and pasta classic.

What grapes are in Tenuta Sant'Antonio Valpolicella Superiore Ripasso?

The blend is Corvina (50%), Corvinone (30%), Rondinella (15%), Oseleta (5%). The wine is classified as Valpolicella Ripasso DOC.

Tags

corvina corvinone dry high acid medium body medium tannin medium term mood easygoing mood rustic occasion dinner party occasion weeknight old world oseleta pairs with pasta red sauce pairs with pork pairs with poultry price trade up rondinella still red

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