Bartolomeo Lorenzi Valpolicella Ripasso 2021
Flavor Profile
In northern Italy, the village of Valpolicella is famed for its opulent Amarone—an incredibly rich red that often has a grandiose price tag to match. But for lovers of its concentrated flavor, we’ve got great news: The region’s ripasso wine is just as sumptuous and is way easier on the wallet. Daniele Accordini’s Bartolomeo Lorenzi Valpolicella Ripasso is one of the most delicious we know, offering layers of bramble fruit, baking spice and dark chocolate.
Daniele makes the wine at the world-famous Cantina Valpolicella Negrar, the very first winery to bottle and label a wine under the Amarone name, back in 1933. The fateful discovery happened after the Cantina’s then-president tasted a recioto wine that had accidentally been left to ferment for too long…but that’s a story for another time.
These days, ripasso derives its hedonistic character from a purposeful second fermentation, where basic Valpolicella is “re-passed” over grape skins used to make Amarone. Hence why the wine tastes so similar. (Like many, we like to think of it as a "baby Amarone.")
Daniele aged this one for 18 long months in fine oak barrels and, inspired by a bit of history, named the bottling after iconic local poet Bartolomeo Lorenzi, whose 18th-century verses praised the region’s wines. You can expect aromas of ripe plum and cherry, with notes of cinnamon and licorice, followed by flavors of bramble fruit, baking spice and dark chocolate.
This is the kind of wine that will really shine when paired with full-flavored, creamy cheeses like Taleggio or Brie, two picks that are usually tough to pair with red wine. If you’re serving more of a meal, however, we’d recommend matching it with equally bold dishes like braised meats, game or pasta with strong sauces.
Order yours today and get to know this tasty category.
In northern Italy, the village of Valpolicella is famed for its opulent Amarone—an incredibly rich red that often has a grandiose price tag to match. But for lovers of its concentrated flavor, we’ve got great news: The region’s ripasso wine is just as sumptuous and is way easier on the wallet. Daniele Accordini’s Bartolomeo Lorenzi Valpolicella Ripasso is one of the most delicious we know, offering layers of bramble fruit, baking spice and dark chocolate.
Daniele makes the wine at the world-famous Cantina Valpolicella Negrar, the very first winery to bottle and label a wine under the Amarone name, back in 1933. The fateful discovery happened after the Cantina’s then-president tasted a recioto wine that had accidentally been left to ferment for too long…but that’s a story for another time.
These days, ripasso derives its hedonistic character from a purposeful second fermentation, where basic Valpolicella is “re-passed” over grape skins used to make Amarone. Hence why the wine tastes so similar. (Like many, we like to think of it as a "baby Amarone.")
Daniele aged this one for 18 long months in fine oak barrels and, inspired by a bit of history, named the bottling after iconic local poet Bartolomeo Lorenzi, whose 18th-century verses praised the region’s wines. You can expect aromas of ripe plum and cherry, with notes of cinnamon and licorice, followed by flavors of bramble fruit, baking spice and dark chocolate.
This is the kind of wine that will really shine when paired with full-flavored, creamy cheeses like Taleggio or Brie, two picks that are usually tough to pair with red wine. If you’re serving more of a meal, however, we’d recommend matching it with equally bold dishes like braised meats, game or pasta with strong sauces.
Order yours today and get to know this tasty category.
Walter Speller
wine writer/critic
