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Porta Erbe Valpolicella Ripasso

2019 Valpolicella Corvina, Rondinella, Molinara

Porta Erbe Valpolicella Ripasso is a captivating red wine that showcases the classic qualities of its region with an emphasis on depth and complexity. Composed primarily of Corvina, along with Rondinella and Molinara, this wine boasts a medium body that makes it approachable yet impressive. The acidity is vibrant, providing a lively freshness that invigorates the palate, while the fruit intensity shines through with notes of dark cherry and red berries, creating a delightful interplay of flavors. Tannins are well-structured but remain soft enough to complement the overall experience without overwhelming the fruit character. This Ripasso is also dry, making it an excellent choice for pairing with a variety of hearty dishes or enjoying on its own. With its balance and charm, Porta Erbe offers a wonderful representation of the Valpolicella region, inviting wine lovers to savor its elegant intricacies.

Tasting notes:


Black Cherry

Black Cherry

Blackberry

Blackberry

Baking Spice

Baking Spice

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Pairs well with:


Eggplant Parmesan, Grilled Lamb, Ossobuco

Region:


Valpolicella

The northern Italian area of Valpolicella is famed for its red wines. Located in Verona to the east of Lake Garda, the principal grapes here are Corvina, Rondinella and Molinara. Valpolicella is tangy and cherry-fresh, perfect with pizza and pasta. Classico and Superiore wines from hillside vineyards offer extra depth and spice notes. But for real complexity, look to Amarone della Valpolicella. Made from partially dried grapes (called "appassimento"), this full-bodied wine offers gorgeous fruit flavors and ages for at least two years in oak. There is also Valpolicella Ripasso, a wine made by putting Valpolicella through pressed Amarone grapes. The DOC (Denominazione di Origine Controllata) designation for Italian wines was introduced in the 1960s. It is the main classification system used in the country and regulates what winemakers can and cannot do regarding wine style, varietal restrictions, minimum and maximum alcohol levels, aging techniques and growing regions.

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