Structure

Bodyfull
Tanninmedium
Aciditymedium
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 tanninMedium acidityDryLong finish

Aroma: blackberry, blackcurrant, withered violet, black pepper, balsamic notes

Palate: soft warmth, measured tannin

Concentrated ruby red, with blackberry and blackcurrant, withered violet, black pepper and balsamic notes, then soft and warm with a measured tannic grip.

What it pairs with

  • Polenta e soppressa
    The estate names this Veronese plate as its recommended typical dish.
  • Grilled meats
    Tezza lists carni ai ferri for this bottling.
  • Cured meats and cheese
    The producer names salumi and formaggi.

History

Tezza works in the Valpantena, the valley north of Verona that has its own subzone mention, on calcareous soil well supplied with organic matter and rich in potassium, calcium and magnesium, trained to Guyot and the inclined Veronese pergola. This bottling is certified organic.

Facts

Producer
Tezza · visiting guide
Grapes
Corvina, Rondinella
Classification
Valpolicella Ripasso Valpantena Superiore DOC
Oak
Twenty-four months in the estate's own cellar after refermentation on the Amarone skins
Price
€16-24 at retail
Drinking window
2-10 from vintage
Organic
ORGANIC CERTIFIED

Frequently asked about Tezza Valpolicella Ripasso Valpantena Superiore

What does Tezza Valpolicella Ripasso Valpantena taste like?

The estate reports a concentrated ruby red, a nose of blackberry and blackcurrant, withered violet, black pepper and balsamic notes, and a soft, warm palate with an adequate tannic grip.

What is the Valpantena?

It is a valley north of Verona with its own recognised subzone mention within the Valpolicella appellation, which appears on the label of this wine.

How is Tezza Ripasso made?

Fermentation with maceration in steel at 25 degrees Celsius with daily pump-overs and delestage, then refermentation on the Amarone skins and twenty-four months of ageing in the estate's own cellar.

Tags

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

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