I love Ripasso wines and I love this example in particular. Big flavours of ripe blue and black fruits, tar, oak, caramel and some floral notes. A rich, and full flavoured palate with great length. This wine needs some roasted meats to pair up with. Drink now and over the next 7 years.
Wine making in Veneto since 1886 the Campagnola family are now four generations down the track. 50 grape growers help the Campagnolas make wines produced with respect for the local winemaking traditions.
Ripasso is a process of refermenting the humble Valpolicella on the skins of Amarone means you get such intensity in a wine. Perfect for an Australian palate looking for something a bit different. Often not much more expensive than the Valpolicella wines and worth every cent.
An amazing region that is also home to the must be tasted to be believed Amarone wines made from air dried grapes. The standard Valpol is juicy, fleshy and amiable. Often one of the safer choices on an Italian wine list.
The varieties used to make are predominantly Corvina, Rondinella, Molinara. Generally they are quite bland on their own. It is not until they are blended together they make beautiful wines.