I must drink more Italian wines to prepare the parental units for their upcoming trip.  It’s such an onerous duty.

This time we’re visiting Veneto and trying a Valpolicella made in the ripasso style.  To improve the depth and complexity of the Valpolicella wines, winemakers have developed various techniques. The ripasso one essentially involves ‘re-passing’ or re-fermenting the passito grapes (the dried out ones) with standard Valpolicella wine.

The wines tend to be fruity and aromatic and this is no exception.  Clear and bright, this is a lighter shade of garnet with quick legs and aromas of ripe red cherry with a cola fragrance.

Dry with medium plus acidity and slightly astringent medium tannins.  The medium bodied flavours offer more red berries, cranberries and sour cherries alongside ginger, hot spice and a medium finish.

A WSET Good wine, ever so slightly out of balance between the high’ish alcohol and fruit. Nevertheless, it’s delicious and simple and will go well with spaghetti tonight.