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Ripasso Valpolicella

Valpolicella Corvina, Rondinella, Molinara

Le Bine Ripasso Valpolicella is a captivating red wine that showcases the beautiful blend of Corvina, Rondinella, and Molinara grapes, quintessential to the Valpolicella region. This wine exhibits a medium-bodied profile, accompanied by a wonderful balance of acidity that brings a refreshing brightness to the palate. The fruit intensity is prominent, delighting wine lovers with notes of red fruits, such as cherry and plum, interwoven with subtle hints of spice and earthy undertones. Its tannins are medium, providing a pleasing structure without overwhelming the senses, making it a versatile choice for various food pairings. Overall, Le Bine Ripasso presents a delightful dry finish, embodying the rich heritage of its region while inviting drinkers to savor its complexity.

Tasting notes:

Black Cherry, Baking Spice, Leather

Black Cherry

Baking Spice

Leather

Flavor profile:

Body Medium

Very Light Full

Acidity Mild

Low Pronounced

Fruit Intensity Medium

Low Pronounced

Color Intensity Color Intensity 3

Low High

Oak Oak 3

Low High

Sweetness Dry

Bone Dry Sweet

Spiciness Spiciness 0

Low High

Tannin Medium

Low Pronounced

Pairs well with:

Roasted Chicken, Beef Bolognese, Grilled Meats

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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