Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 3 to 10 years from vintage.
vintage3 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

Medium-bodiedMedium tanninHigh acidityDryMedium finish

Aroma: cherry, dried plum, tobacco, vanilla, light cedar

Palate: morello cherry, dried herbs, light cedar, tobacco, sweet spice

Tommasi's Ripasso offers the hallmark refermentation complexity over dried Amarone skins in a well-structured, cherry-tobacco dominated medium red that is one of the zone's best-value offerings in the Ripasso DOC.

What it pairs with

  • Pasta with Bolognese sauce
    Cherry-tobacco notes and medium tannins are classic Italian pasta-pairing territory.
  • Grilled Luganega sausages
    Northern Italian pork sausage with fennel is a natural regional pairing with Valpolicella styles.
  • Mushroom risotto
    The wine's earthy tobacco component finds resonance with porcini or chanterelle mushrooms.

How to serve Tommasi Valpolicella Classico 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 with Bolognese sauce, Grilled Luganega sausages, Mushroom risotto. Match the wine's structure to the dish's fat and salt.

History

Tommasi introduced their Ripasso as the mid-tier between their fresh Valpolicella and the Amarone, building on the zone's tradition of passing wine over the warm dried pomace from Amarone fermentation to add complexity.

  1. 1988: Tommasi Valpolicella Ripasso first released

Facts

Producer
Tommasi Viticoltori · visiting guide
Grapes
Corvina (45%), Corvinone (35%), Rondinella (15%), Molinara (5%)
Classification
Valpolicella Ripasso DOC
Oak
Aged 18 months in Slavonian oak; refermented on dried Amarone skins
ABV
13.5%
Price
€20-30 at retail
Drinking window
3-10 from vintage
First vintage
1988

Frequently asked about Tommasi Valpolicella Classico Superiore Ripasso

What does Tommasi Valpolicella Classico Superiore Ripasso taste like?

On the nose, cherry, dried plum, tobacco, vanilla, light cedar. On the palate, morello cherry, dried herbs, light cedar, tobacco, sweet spice. Structurally medium-bodied, medium tannins, high acidity with a medium finish. Tommasi's Ripasso offers the hallmark refermentation complexity over dried Amarone skins in a well-structured, cherry-tobacco dominated medium red that is one of the zone's best-value offerings in the Ripasso DOC.

When should I drink Tommasi Valpolicella Classico Superiore Ripasso?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Tommasi Valpolicella Classico Superiore Ripasso?

Pasta with Bolognese sauce is the canonical pairing. Other strong matches include Grilled Luganega sausages and Mushroom risotto. Cherry-tobacco notes and medium tannins are classic Italian pasta-pairing territory.

What grapes are in Tommasi Valpolicella Classico Superiore Ripasso?

The blend is Corvina (45%), Corvinone (35%), Rondinella (15%), Molinara (5%). The wine is classified as Valpolicella Ripasso DOC.

Tags

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

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