Vantorosso Valpolicella Ripasso 2020

Vantorosso works in the Valpolicella hills of Verona, in north east Italy, from a blend of Corvina, Corvinone and Rondinella. Ripasso takes a finished Valpolicella and passes it over the lees and skins left from the Amarone pressing, which restarts a short fermentation. That second contact raises the alcohol slightly, deepens colour and adds dried fruit and structure, giving the style its name as a baby Amarone. The marl and limestone soils of the area hold the grapes' acidity, so the wine keeps freshness under the added weight. Ageing runs eight months in French oak, which rounds the tannins and adds a light spice and savoury edge through slow oxygen exchange. The wine is deep ruby, with aromas of dried cherry, plum and raisin over cocoa, tobacco and sweet spice. The palate is full and warm at 14.5 percent, the tannins ripe and the finish long and gently bitter in the regional style. Serve at 16 to 18 degrees, decanting an hour ahead. It suits braised beef, roast lamb and aged hard cheese.