La Giaretta, Valpolicella Ripasso Classico Superiore, 2022 - Magnum
La Giaretta, Valpolicella Ripasso Classico Superiore, 2022 - Magnum
- 150cl
- 14.5%
- Red Still
- Corvina, Rondinella, Molinara
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Optimal drinking window: 2026 - 2033
La Giaretta's Ripasso represents the middle ground of Valpolicella's holy trinity, where fresh Valpolicella wine gets a second fermentation over the leftover skins from Amarone production. This ancient technique, known as ripasso, transforms bright cherry fruit into something richer and more complex without losing the region's characteristic elegance.
The 2022 vintage shows dried cherry and warm spices with the telltale earthiness that marks a proper Ripasso. We think this captures exactly what makes Valpolicella Classico special: serious winemaking that never forgets to be charming.
The 2022 is drinking beautifully now, showing primary dried fruit character enhanced by the ripasso method's added depth. Over the next two to three years, the wine will integrate further as the tannins soften and secondary earthy notes become more prominent. The magnum format will slow development slightly, allowing the wine to maintain freshness until 2033. Don't expect dramatic transformation, but rather a gentle evolution towards more savoury complexity whilst retaining the essential Valpolicella charm.
Tasting Notes
AppearanceDeep ruby with garnet highlights, showing the concentration from the ripasso method.
NoseDried cherry and plum mingle with warm spices and a hint of leather. There's an earthy undertone that speaks to the limestone soils, plus subtle notes of dried herbs and a touch of tobacco. The ripasso character shows in the wine's deeper, more concentrated aromatics compared to straight Valpolicella.
PalateMedium to full-bodied with velvety tannins that coat the mouth without overwhelming. The dried fruit character dominates initially, then reveals layers of spice, earth, and a distinctive bitter cherry edge that's classic Corvina. The acidity keeps everything fresh despite the wine's richness, and there's a pleasing rusticity that never turns coarse.
FinishLong and warming, with spices and earth lingering alongside the fruit.
Overall impressionA textbook Ripasso that shows both power and elegance, ready now but with years of development ahead.
Food Pairings
In Veneto, Ripasso is the wine for brasato all'Amarone (beef braised in wine), wild boar with polenta, and aged Monte Veronese cheese. The locals pair it with risotto all'Amarone, where the wine's earthy richness complements the creamy rice, or with traditional baccalà mantecato when they want something more substantial than basic Valpolicella. During autumn, it's perfect alongside mushroom dishes and the region's hearty bean soups that make the most of the wine's rustic character.
We think this wine would go well with
Serve at 16-18°C to show the wine's complexity without masking its fruit. Decant for 30 minutes to let the wine open up, though it's not strictly necessary. Use large Burgundy glasses to concentrate the aromatics and allow the wine to breathe in the glass.
The vineyards sit on the hillsides of Valpolicella Classico, where limestone and volcanic soils provide excellent drainage and mineral complexity. The altitude and exposure create ideal conditions for the slow ripening that Corvina and its companions require, whilst the thermal variation between day and night preserves the natural acidity that keeps Ripasso wines fresh despite their richness.
Valpolicella Ripasso Classico Superiore represents the prestigious middle tier of this Venetian hierarchy, where wines must spend additional time ageing and achieve higher alcohol levels than basic Valpolicella. The Classico zone covers the original hillside vineyards where the style originated, whilst the ripasso method itself dates back to Roman times as a way to extract more from precious grape skins. This sits between fresh Valpolicella and mighty Amarone, offering complexity without the weight.
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 Ripasso mean and how does it affect the taste?
Ripasso means 'repassed' in Italian - the wine undergoes a second fermentation over the leftover grape skins from Amarone production. This adds richness, body, and complexity whilst maintaining the fresh character of Valpolicella.
When should I drink this wine?
It's drinking beautifully now and will continue to develop gracefully until 2033. The magnum format means it will age more slowly and maintain freshness longer than standard bottles.
What food pairs best with Ripasso?
Think rich, earthy dishes like braised beef, wild mushroom risotto, aged cheeses, or anything with herbs and rustic flavours. It's perfect for autumn and winter cooking.
How should I serve this wine?
Serve at 16-18°C and consider decanting for 30 minutes. Use large wine glasses to let the aromatics develop properly.
How does this compare to Amarone?
Ripasso offers some of Amarone's richness and complexity but remains more approachable, with better acidity and less weight. It's the perfect middle ground between fresh Valpolicella and powerful Amarone.
Is the magnum format worth the extra cost?
Absolutely - magnums age more gracefully, maintain freshness longer, and are perfect for sharing. This wine will benefit from the slower, more even development that larger formats provide.
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