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Ripasso

2007 Valpolicella 70% Corvina, 20% Sangiovese, 10% Rondinella

Il Roverone Ripasso from Valpolicella is a captivating red wine that beautifully showcases the region's exceptional grape-growing conditions. Composed primarily of Corvina, complemented by Sangiovese and Rondinella, this wine presents a lovely deep ruby hue that hints at its complexity. The body of the wine is rich and robust, enveloping the palate with layers of dark cherry, dried plum, and subtle hints of spice. Its acidity is vibrant and refreshing, offering a nice balance to the fruity essence and contributing to a mouthwatering experience. The tannins are notably firm yet integrated, providing structure without overwhelming the other flavors. This wine is dry, making it a perfect match for hearty dishes like braised meats or flavorful pasta. Its elegant profile and the harmonious blend of varietals make Il Roverone Ripasso a true delight for any wine lover.

Tasting notes:


Black Cherry, Baking Spice, Leather

Black Cherry

Black Cherry

Baking Spice

Baking Spice

Leather

Leather

Region:


Valpolicella
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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