I like Italian wines, and I’m not afraid to admit it. I love Valpolicello’s fruity exuberance, and the Ripasso is theoretically it’s more mature, grown up sibling. Re-fermented on leftover grape skins and goo the alcohol content goes up, and there’s just a little bit more, well, everything.
It has strong legs and a wonderful smell, like cherry pop served next to a cinnamon bun. Fortunately the flavour is a little different. Its dry, with firm tannins. The alcohol level is up there at 14% but it sits nicely in the wine and doesn’t feel overpowering, it just adds to the body.