Who doesn’t love an Amarone?

Then again, who can afford to drink Amarone all the time?

Enter Ripasso… a singular style, whereby crazy Italians take an already delicious Valpolicella and repass (ri-pass-o) it through still fermenting, sugar-rich dried grape skins of the Amarone they just made, which in itself is a style they charge an arm and a leg for, because making a ‘dried grapes only’ wine makes them lunatic in the first place! A great Ripasso attains complexity levels that can normally be achieved only by the priciest Amarone…

So, when we fell head over heels in love with this beauty before you, little did we know that there’s a good reason why this Ripasso NAILS the Baby Amarone style.

Cause apparently, these people INVENTED Amarone!

Let’s visit The Wine Economist for the story: “Take the cooperative winery in Negrar - Cantina di Negrar. This is where Amarone was born in 1936 when the cellarmaster lost track of a tank of Recioto (in theory a sweet wine made from air-dried grapes), which fermented dry by accident instead of the yeasts being stopped with some residual sugar remaining. A catastrophe - except that it was really good. Not bitter ‘Amaro’ but smooth and dry Amarone.”

Smooth and dry indeed. With just a kiss of bittersweet chocolate. Perceptibly dry but a rum-raisin edge that tricks you into thinking there’s sugar in there.

Robert Parker’s Wine Advocate elaborates “Cooperative wineries are often seen as the ugly ducklings of Italian wine. But the dynamic Cantina di Negrar with 220 members who farm a total of 600 hectares is maturing into a graceful swan. The co-op is very active when it comes to experimentation with sustainable farming methods and innovative winemaking. I was absolutely captivated…”

So were we! Especially knowing that we can bring this 94-pointer to you for just 20 bucks.

94 Points – Luca Maroni

“Ripasso doesn’t get much better than this highly polished example. Here, Valpolicella Classico is re-fermented on the lees of recioto (rather than Amarone) and the extra sweetness and softness which that brings to the finished wine really suits the ripasso style. It has sweet and sumptuous fruit with a velvety texture and ripe, round tannins. Extremely persuasive and already drinking well. Drink 2021-2025.”