Valpolicella Ripasso Superiore Torre del Falasco 2016

Ripasso wines are made by taking the skins from an Amarone fermentation and combining them with recently made ‘basic’ Valpolicella.  The resulting second fermentation produces a more alcoholic wine with greater fruit and tannin concentration, and Superiore wines have the highest level of alcohol and ageing.

There are powerful aromas of dried dark fruits, coffee and chocolate which follow through to the palate where they meet spiced fruits and fine tannins. The finish is long with added spicy nutmeg notes.

Cantine Valpantena is one of Italy’s top co-ops, and flying winemaker Matt Thomson spends a lot of time here. This is a really interesting Ripasso, it hasn’t seen oak so all the aromas and flavours are expressing the fruit: 80% Corvina and Corvinone (a bigger berried version of Corvina), and and 20% Rondinella.

A big wine like this needs a big dish – beef casserole, roasted vegetable dishes with loads of tomatoes, and a cheese with some real bite – my particular favourite is Pecorino Fiore Sardo.