Brigaldara, Valpolicella Superiore Ripasso, 2024
Brigaldara, Valpolicella Superiore Ripasso, 2024
- 75cl
- 14.5%
- Red Still
- Corvina, Corvinone, Rondinella
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Optimal drinking window: 2026 - 2034
Est. delivery mid-November, 2026
Brigaldara's Ripasso is the kind of wine that explains why the Valpolicella hills are worth getting excited about. Made by passing young Valpolicella Superiore over the pressed skins of dried Amarone grapes, it borrows weight and richness from its grander sibling without quite shouldering Amarone's intensity or price tag. The result is a wine that drinks like a halfway house between easy Valpolicella and brooding Amarone, and does so with real charm.
Expect dark cherry, baked plum, and a gentle warmth from the raisined grapes that gave it a second life in the cellar. There's a velvety texture, soft tannins wrapped in chocolate and dried herb, and enough structure to suggest it isn't just for drinking young.
Right now the fruit is still fairly primary, all cherry and plum with a youthful warmth. Over the next year or two, the tannins will soften further and secondary notes of leather, dried herbs, and cocoa will start to emerge. It should hit a lovely plateau between 2028 and 2032.
What the critics say:
"Bright ruby red. On the nose, aromas of juicy cherry, a hint of ripe plum, as well as dark chocolate and black pepper. On the palate, it offers plenty of fruit sweetness, delicate tannins, medium body, and good balance. The medium-length finish is fruit-forward."
Tasting Notes
AppearanceDeep garnet with a faint ruby rim.
NoseDark cherry, baked plum, and a whisper of dried fig, with cocoa and a touch of balsamic lift.
PalateRich and velvety, with ripe black fruit, soft tannins, and a warming sweetness held in check by fresh acidity.
FinishLong and gently spiced, with a lingering note of dark chocolate.
Overall impressionGenerous, warming, and built for the table.
Food Pairings
In Verona, this would land happily alongside braised beef or pastissada, the local horsemeat stew simmered slowly with red wine and spices. It's equally at home with risotto all'Amarone, rich game dishes, or a wedge of aged Monte Veronese cheese. The wine's velvety texture and dark fruit make it a natural match for anything slow-cooked and savoury.
We think this wine would go well with
Serve at 16-17°C, slightly below room temperature, to keep the richness in check. A short decant of 20-30 minutes will open up the fruit nicely, though it's not essential. A generous Bordeaux-style glass suits its weight and aromatics well.
The vineyards sit on the volcanic and calcareous clay soils typical of Valpolicella Classico, on gentle hillsides that catch good sun and cooling breezes off nearby Lake Garda. This combination gives the Corvina-based blend its mix of bright acidity and dark fruit depth, while the altitude helps preserve freshness even in warmer vintages. It's terroir built for wines with both richness and lift.
Valpolicella Superiore Ripasso DOC sits a rung above basic Valpolicella, requiring the wine to be 're-passed' over Amarone or Recioto skins to add body, alcohol, and depth. It must also be aged for at least a year before release, giving it more structure than simple Valpolicella while staying lighter than Amarone. Think of it as Amarone's more approachable, food-friendly cousin.
The 2024 vintage in Veneto arrived with the kind of weather drama that keeps winemakers checking forecasts obsessively. A warm, dry summer had everyone fretting about concentration levels, but September's cooler temperatures and perfectly timed rainfall rescued what could have been a tricky harvest. The key was timing — those who picked early for Prosecco caught fresh acidity, whilst patient producers waiting for Amarone fruit found their corvina and rondinella developing the intensity they'd been hoping for all season.
What emerged feels like Veneto with the volume turned up — Soave showing more texture than usual, Valpolicella with deeper colour and grip, and Prosecco that fizzes with real personality rather than just bubbles. The reds have structure that suggests they'll age gracefully, though they're drinking well now if you fancy immediate pleasure. We're particularly excited about the Amarone potential from this year's fruit, but you'll need to wait until 2030 to see those properly singing.
FAQs
What does this wine taste like?
Rich dark cherry and baked plum, velvety in texture, with cocoa and a warm, gently spiced finish.
When should I drink this wine?
It's delicious now but will be even better from 2027, holding well until 2034.
What food should I pair it with?
Braised beef, hearty stews, risotto all'Amarone, or aged hard cheeses all suit its richness.
How should I serve it?
Serve at 16-17°C in a Bordeaux glass, with a short 20-30 minute decant if you have the time.
Is this wine worth cellaring?
It's not built for decades in the cellar, but a few years will soften the tannins and add welcome complexity.
What's the difference between this and Amarone?
Ripasso is made by refermenting Valpolicella over Amarone skins, giving it extra richness without Amarone's full intensity or price.
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