Tasted at the winery. This is a blend of 80% Corvina, 10% Rondinella, and10% Oseleta from northwest Italy. The process for making a Ripasso is interesting. Once the dried grapes for the winery's Amarone have completed fermentation, Valpolicella grapes “pass over” or soak on the the Amarone pomace resulting in a second brief fermentation. This is an ancient method going back to Roman times but has been revived for commercial purposes. The resulting wine is both outstanding and affordable. Garnet in color, mostly opaque and bright. The nose is dussty with black raspberries, black cherries, slight forest floor, anise and spice. Medium bodied. Medium to firm tannins. Great acidity. On the palate, slight cherry cough syrup (think cherry liqueur in a good way), plums, tobacco, and slight "Thin Mints (Girl Scout cookies)" on the long finish. This is very tasty on its own and will work well with bigger foods. A great choice for Pizza, but also burgers off the grill or even meatloaf.
