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Ripasso

2009 Valpolicella Red Blend

Zonin Ripasso is an exquisite red blend from the renowned Valpolicella region, showcasing the Italian winemaking tradition at its finest. This vintage, hailing from 2009, reveals a deep red hue that captivates the eye and hints at the richness within. The wine presents a medium-bodied structure, harmoniously balanced with vibrant acidity that lends a refreshing quality. The fruit intensity is prominent, offering delightful notes of ripe cherries and plums, complemented by subtle undertones of dried herbs and spice. The tannins are notably firm yet approachable, providing a solid backbone that enhances the overall drinking experience. Additionally, this wine is crafted in a dry style, making it an exceptional choice for pairing with hearty dishes or enjoying on its own.

Tasting notes:


Black Cherry

Black Cherry

Leather

Leather

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

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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