Damoli Valpolicella Ripasso Classico Superiore 2020
by Damoli
- Grape variety
- Corvina, Corvinone, Rondinella
- Region
- Negrar, Valpolicella (DOC Valpolicella Classico Superiore), Italy
- Style
- red
- Alcohol
- 14%
- Vintage
- 2020
Price: CHF 29 In stock
About this wine
Ripasso is the technique that defines this style: after Amarone is made, the partially-dried pomace still holds concentrated colour, tannin and flavour. The Valpolicella base wine is then repassed over this pomace for 8 to 12 days, picking up structure and complexity far beyond what a standard Valpolicella would achieve. Damoli Bruno's Giago is a family production from Negrar, in the heart of Valpolicella Classico. Corvina, Corvinone and Rondinella — the classic Valpolicella trio — spend approximately three years in French and Slovenian oak after the ripasso. The result bridges two worlds: the accessibility of Valpolicella and the depth of Amarone, without demanding either the patience or the occasion.
Tasting notes
Deep ruby with garnet reflections. Rich and inviting on the nose — plum and black cherry lead, with dried herbs, warm spice and a hint of leather deepening the profile. On the palate, full and structured with medium tannins and lively acidity keeping the wine balanced and food-friendly. Dried fig and vanilla emerge on a long, satisfying finish. A Ripasso that rewards the table.
Aromas
plum, black cherry, dried herbs, spice, leather, dried fig, vanilla
Critic scores
- Vivino: 4.2
- Decanter: 83
- Falstaff: 94
Structure
body medium · tannin medium · acidity high · sweetness dry
Serving
Serve at 17–19°C · Drink 2025–2032
Food pairings
Beef brasato, Polenta with porcini, Aged Asiago, Braised short rib
Best for
A cold evening with something braised and no rush.
From the winemaker
Corvina, Corvinone and Rondinella from Negrar, Valpolicella Classico; ripasso on Amarone pomace for 8–12 days; approximately 3 years in French and Slovenian oak. Family estate; current winemaker Daniele Damoli.
Editor's note
Ripasso is one of the most honest value propositions in Italian wine: the Valpolicella base wine is repassed over Amarone pomace, picking up the concentration and structure that the drying process creates — without the years of ageing or the weight of a full Amarone. Damoli Bruno's Giago does this correctly. Plum, black cherry, dried herbs, a hint of leather, a long vanilla finish. Three years in oak. It's the bottle you open when the weather turns and dinner takes all afternoon.
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