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Profile
Structure
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 above is our own.
In the glass
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.More wines for pasta, pizza and risotto →
- Grilled chicken thighs with rosemary Herb-spiced chicken finds a match in the wine's tobacco and dried herb character.More wines for chicken and white meat →
With cheese
Asiago d'Allevo
Our pick Mezzano and Vecchio have a firmer, more savoury paste that wants a red with some structure. A Ripasso, refermented on dried Amarone skins, gives medium tannin and high acidity, enough to match the cheese without drowning it.
Monte Veronese
Our pick D'Allevo turns slightly piquant with age, per Qualigeo. A Valpolicella Ripasso, refermented on dried Amarone skins, brings medium tannin and a little more weight than Bardolino, enough to meet that savoury edge.
How to serve Tenuta Sant'Antonio Valpolicella Superiore Ripasso
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- 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.
- 1998Tenuta 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
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