SCUOLA GRANDE Ripasso DOCG 2018
🍷 Tasting Profile
Appearance
Vivid ruby to garnet hues with rich texture and depth—showing a dense, “granite-like” appearance in the glass.
Aroma
An elegant and layered bouquet opens with toasted hazelnut and tobacco, evolving into juicy red-fruit liqueur and cherry jam. After a few minutes, lingering notes of vanilla and spice emerge.
Palate
Medium-to-full-bodied, structured yet smooth—offering richness from the Ripasso process. Initial brightness is supported by balanced acidity and minerality, followed by persistent fruit and a saline finish.
🍇 Production & Blend
Crafted via the Ripasso method, where Valpolicella wine is re-fermented on Amarone/Recioto pomace, imparting deeper color, body, alcohol, and tannin.
Typically composed of Corvina (45–95%), Corvinone, Rondinella (5–30%), with touches of Oseleta and Molinara.
Alcohol hovers around 13.5–14.5%; optional “Superiore” styles may reach 14.5% .
Aged at least one year in wood barrels post-Ripasso.
🏅 Reviews & Quality
WineAlign awarded the 2020 vintage a 90-point score, noting it as “substantial and concentrated” with ripe dark cherry and almond flavors.
Natalie MacLean (2021) scored it 88/100, describing “dark cherry, blackberry, prune, fig, cocoa, minty and subtle spicy flavours”, and recommends pairing with osso buco or steak cacciatore.
🥘 Food Pairing
Ideal with richer, savory fare:
Grilled/red meats – steaks, osso buco, Bistecca alla Fiorentina
Hearty stews – beef casseroles, venison pastissada
Aged cheeses – Parmigiano-Reggiano, aged Pecorino
Classic regional pairings include stews and grilled meats, particularly Veneto classics like “pastissada de caval”.
🧭 Summary
Style: A compelling bridge between Valpolicella and Amarone, Ripasso offers enhanced depth, structure, and tannin—yet remains approachable.
Aging Potential: Excellent mid-term aging ability—3 to 5 years or more for Superiore versions (Rinomata Tombacco, Mr.D Wine Merchant).
Alcohol: Typically between 13.5–14.5% ABV, reflecting its richer body.
Serve at 16–18°C (60–65°F); decanting helps open its nuanced layers.
🍷 Tasting Profile
Appearance
Vivid ruby to garnet hues with rich texture and depth—showing a dense, “granite-like” appearance in the glass.
Aroma
An elegant and layered bouquet opens with toasted hazelnut and tobacco, evolving into juicy red-fruit liqueur and cherry jam. After a few minutes, lingering notes of vanilla and spice emerge.
Palate
Medium-to-full-bodied, structured yet smooth—offering richness from the Ripasso process. Initial brightness is supported by balanced acidity and minerality, followed by persistent fruit and a saline finish.
🍇 Production & Blend
Crafted via the Ripasso method, where Valpolicella wine is re-fermented on Amarone/Recioto pomace, imparting deeper color, body, alcohol, and tannin.
Typically composed of Corvina (45–95%), Corvinone, Rondinella (5–30%), with touches of Oseleta and Molinara.
Alcohol hovers around 13.5–14.5%; optional “Superiore” styles may reach 14.5% .
Aged at least one year in wood barrels post-Ripasso.
🏅 Reviews & Quality
WineAlign awarded the 2020 vintage a 90-point score, noting it as “substantial and concentrated” with ripe dark cherry and almond flavors.
Natalie MacLean (2021) scored it 88/100, describing “dark cherry, blackberry, prune, fig, cocoa, minty and subtle spicy flavours”, and recommends pairing with osso buco or steak cacciatore.
🥘 Food Pairing
Ideal with richer, savory fare:
Grilled/red meats – steaks, osso buco, Bistecca alla Fiorentina
Hearty stews – beef casseroles, venison pastissada
Aged cheeses – Parmigiano-Reggiano, aged Pecorino
Classic regional pairings include stews and grilled meats, particularly Veneto classics like “pastissada de caval”.
🧭 Summary
Style: A compelling bridge between Valpolicella and Amarone, Ripasso offers enhanced depth, structure, and tannin—yet remains approachable.
Aging Potential: Excellent mid-term aging ability—3 to 5 years or more for Superiore versions (Rinomata Tombacco, Mr.D Wine Merchant).
Alcohol: Typically between 13.5–14.5% ABV, reflecting its richer body.
Serve at 16–18°C (60–65°F); decanting helps open its nuanced layers.
🍷 Tasting Profile
Appearance
Vivid ruby to garnet hues with rich texture and depth—showing a dense, “granite-like” appearance in the glass.
Aroma
An elegant and layered bouquet opens with toasted hazelnut and tobacco, evolving into juicy red-fruit liqueur and cherry jam. After a few minutes, lingering notes of vanilla and spice emerge.
Palate
Medium-to-full-bodied, structured yet smooth—offering richness from the Ripasso process. Initial brightness is supported by balanced acidity and minerality, followed by persistent fruit and a saline finish.
🍇 Production & Blend
Crafted via the Ripasso method, where Valpolicella wine is re-fermented on Amarone/Recioto pomace, imparting deeper color, body, alcohol, and tannin.
Typically composed of Corvina (45–95%), Corvinone, Rondinella (5–30%), with touches of Oseleta and Molinara.
Alcohol hovers around 13.5–14.5%; optional “Superiore” styles may reach 14.5% .
Aged at least one year in wood barrels post-Ripasso.
🏅 Reviews & Quality
WineAlign awarded the 2020 vintage a 90-point score, noting it as “substantial and concentrated” with ripe dark cherry and almond flavors.
Natalie MacLean (2021) scored it 88/100, describing “dark cherry, blackberry, prune, fig, cocoa, minty and subtle spicy flavours”, and recommends pairing with osso buco or steak cacciatore.
🥘 Food Pairing
Ideal with richer, savory fare:
Grilled/red meats – steaks, osso buco, Bistecca alla Fiorentina
Hearty stews – beef casseroles, venison pastissada
Aged cheeses – Parmigiano-Reggiano, aged Pecorino
Classic regional pairings include stews and grilled meats, particularly Veneto classics like “pastissada de caval”.
🧭 Summary
Style: A compelling bridge between Valpolicella and Amarone, Ripasso offers enhanced depth, structure, and tannin—yet remains approachable.
Aging Potential: Excellent mid-term aging ability—3 to 5 years or more for Superiore versions (Rinomata Tombacco, Mr.D Wine Merchant).
Alcohol: Typically between 13.5–14.5% ABV, reflecting its richer body.
Serve at 16–18°C (60–65°F); decanting helps open its nuanced layers.