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Tenuta Novare, Valpolicella RipassoVeneto, Italy 2016 (750mL)

From the Wine Shop

Tenuta Novare, Valpolicella Ripasso Veneto, Italy 2016 (750mL)

“It doesn’t get more classic than Valpolicella Ripasso, and this is one of the most faithful renditions we’ve tasted in a long time!”

The name Tenuta Novare will be familiar to many: Headquartered in the heart of the Valpolicella production zone, it is owned by the iconic Bertani wine estate, one of the original producers of Amarone wines. The Bertanis acquired Tenuta Novare in 1957, but the property’s wine history goes back much further: Grape-growing on the property was first documented in the year 1028 and its wines had a significant international presence long before the Bertanis came along. Today, the estate farms more than 100 hectares of vineyards dedicated to Valpolicella wine “in all its forms.”

One such form is, of course, ripasso: There may be other vintners around the world who make wines in this style, but for the most part, it’s a practice that belongs to Italy, and, more
specifically, to the hills north of Verona. Meaning “re-passed” in Italian, ripasso is when a finished wine is subjected to a second maceration/fermentation on the skins and pulp of dried grapes. It grew out of another tradition unique to Valpolicella—the production of Amarone—and it’s the wine version of “using the whole animal.” Amarone is made from grapes that are dried for several months after harvest, and the skins and pulp of those ultra-concentrated grapes have a lot to give, even after the Amarone is finished fermenting; after
they’ve “racked off” their Amarone, many producers take a Valpolicella wine they made in the fall and put it in the tank with all the solids leftover from the Amarone fermentation. The result is a velvety, more concentrated Valpolicella that borrows some of the chocolate-cherry richness of Amarone while holding onto its freshness and nerve. The result is a classic expression of this style, borrowing some of Amarone’s chocolate and licorice notes without taking on its weight or elevated alcohol. In the glass, it’s a deep ruby red with hints of black and magenta, with aromas of black cherry, black currant, plum, violets, ground coffee, nutmeg, cocoa, and dark soil. It is medium-plus in body, with the plush, velvety texture that
characterizes the ripasso style. 

  • CountryItaly
  • RegionVeneto
  • Sub-RegionValpolicella Classico
  • SoilVolcanic Tufa, Clay
  • FarmingSustainable
  • BlendCorvina 80%, Rondinella 20%
  • Alcohol13.5%
  • OakSlavonian & French Barrels
  • Temp.Serve at 60° F
  • GlasswareBordeaux Stem
  • DrinkingNow-2025
  • Decanting15 Minutes
  • PairingMeatloaf w/ Mushroom Gravy

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