La Giaretta, Valpolicella Ripasso Classico Superiore, 2022
La Giaretta, Valpolicella Ripasso Classico Superiore, 2022
- 75cl
- 14%
- Red Still
- Corvina, Rondinella, Molinara
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Optimal drinking window: 2026 - 2032
La Giaretta's Ripasso showcases everything we love about this distinctly Veronese technique. After their regular Valpolicella ferments, they pass it over the still-warm pomace from their Amarone production, triggering a second fermentation that adds depth, concentration, and that characteristic silky texture.
The 2022 delivers ripe cherry and plum wrapped in warming spices, with enough structure to handle hearty dishes but sufficient charm to drink now. It's Ripasso as it should be: more serious than straight Valpolicella, more approachable than Amarone, and utterly satisfying on its own terms.
At four years old, this 2022 is hitting its stride with primary fruit nicely integrated and secondary complexity emerging from the ripasso process. The tannins have softened to that characteristic velvety texture, while the spice and dried fruit characters are fully expressed. It will hold this plateau comfortably for another 4-6 years, gradually developing more savoury and leather notes. Beyond 2032, expect gentle decline as the fruit begins to fade, though well-stored bottles may surprise with their longevity.
Tasting Notes
AppearanceDeep ruby red with garnet highlights, showing good concentration.
NoseRipe cherry and blackberry mingle with dried fruit character from the Amarone pomace contact. Warming spices of cinnamon and clove emerge, alongside hints of vanilla and tobacco. There's a lovely lifted quality that keeps it fresh despite the concentration.
PalateMedium to full-bodied with velvety tannins that coat the mouth without overwhelming. The fruit is ripe and generous, showing cherry, plum, and raisin flavours, while the spice and chocolate notes from the ripasso process add complexity. Good acidity keeps everything balanced and food-friendly.
FinishLong and warming, with lingering spice and a touch of bitter chocolate.
Overall impressionClassic Ripasso that delivers exactly what you'd hope for from this distinctive style.
Food Pairings
In Verona, this would accompany hearty winter dishes like brasato al Amarone (beef braised in Amarone), risotto all'Amarone, or osso buco alla Milanese. Local favourites include polenta with gorgonzola and mushrooms, or the classic pastitsada—a rich pasta sauce with beef, wine, and spices that originated from Venetian contact with Corfu. The wine's structure handles aged cheeses like Grana Padano beautifully, while its fruit character complements game birds and roasted meats.
We think this wine would go well with
Serve at 16-17°C to showcase both the fruit and the spice complexity. A brief decant of 30 minutes helps integrate the flavours, though it's not essential. Use medium-sized Burgundy glasses to concentrate the aromatics while allowing the wine to breathe. This is drinking beautifully now and doesn't require extended cellaring to show its best.
The vineyards sit on the hillsides of Fumane in the Classico heartland, planted on limestone and volcanic soils at 200-400 metres elevation. The altitude provides crucial diurnal temperature variation, preserving acidity while the warm days ripen the fruit. These soils, combined with the drying Adriatic winds, create ideal conditions for both fresh Valpolicella and the concentrated styles that follow.
Valpolicella Ripasso Classico Superiore represents the middle ground in Valpolicella's hierarchy, using the ancient 'ripasso' technique where wine is refermented on Amarone pomace. The Classico designation means grapes from the original historic zone, while Superiore requires 12% minimum alcohol and one year of ageing. It's more structured than basic Valpolicella but more accessible than Amarone, embodying the best of both worlds.
The 2022 vintage in Veneto started with a deceptively mild winter, followed by a spring that threw curveballs at every turn. Early budbreak looked promising until late frosts in April caught some vineyards off guard, particularly in the hillier zones around Soave and Valpolicella. Summer brought the real drama: scorching temperatures and prolonged drought stressed the vines something fierce, forcing growers to dig deep into their bag of tricks with strategic leaf management and whatever irrigation they could muster.
What emerged was a vintage of surprising concentration, though yields dropped considerably across the board. Garganega in Soave developed intense minerality alongside ripe stone fruit flavours, while Corvina and the Valpolicella blend gained serious structure without losing their characteristic bright acidity. The reds show more muscle than usual but retain their drinkability—think of them as the athletic cousin of a typical Veneto vintage. Most wines are drinking beautifully now, though the better Amarones will reward patience until 2028 and beyond.
FAQs
What does this Ripasso taste like?
Rich and warming with ripe cherry, dried fruits, and spices, plus a velvety texture that's more substantial than regular Valpolicella but more approachable than Amarone.
What's special about the Ripasso technique?
After regular Valpolicella ferments, it's passed over the warm pomace from Amarone production, creating a second fermentation that adds depth, concentration, and that distinctive silky mouthfeel.
When should I drink this wine?
It's drinking beautifully now and will continue at its best until 2032, perfect for enjoying over the next 6 years without needing to cellar.
What food pairs well with Ripasso?
Hearty dishes like braised meats, rich pasta sauces, aged cheeses, and roasted game. Its structure handles robust flavours while the fruit keeps it versatile.
How should I serve this wine?
Serve at 16-17°C in medium Burgundy glasses. A 30-minute decant helps integrate the flavours, though it's not essential for enjoyment.
Is this worth cellaring?
It's at its peak now rather than needing more time, so drink and enjoy over the next few years rather than laying down for the long term.
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