Description
Monte Santoccio Valpolicella Ripasso
Nickname: The Velvet Pour
Enjoy it when:
For cosy nights in — takeaway pizza, winter pastas, slow cooking, or when you want a red that wraps around you like a warm scarf.
Bottle Tale:
Monte Santoccio sits in the high hills overlooking the classic Valpolicella zone, where small parcels of Corvina, Corvinone and Rondinella are farmed by hand. Ripasso is made by “passing over” Valpolicella onto the dried grape skins left from Amarone — giving extra depth, richness and that soft, velvety warmth. Expect black cherry, plum, cocoa and a gentle spice running through it.
Winemaker Nicola Ferrari trained at some of the Veneto’s most respected estates before building his tiny, artisan project. Everything is done with precision: low yields, natural concentration and careful ageing in older wood so the fruit stays bright. Monte Santoccio Ripasso is fuller than a simple Valpolicella, but fresher and more elegant than Amarone — the perfect in-between.
Let it linger:
Serve at room temp, or give it a tiny chill for brightness. Perfect with lasagne, pizza, mushroom risotto, slow-cooked beef, rich veggie bakes or a plate of Parmesan and dark chocolate.
Passport:
Hometown: Valpolicella Classica, Veneto
Grapes: Corvina, Corvinone, Rondinella
Winemaker: Nicola Ferrari
Style: Velvety, cherry-rich, warm spice
Best mood: Cosy evenings, comfort-food nights, winter hosting
