# Monte Santoccio Ripasso (2019)

- **Producer:** Azienda Agricola Monte Santoccio di Nicola Ferrari
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** raspberry, red cherry, violet, black cherry, vanilla, chocolate, cloves, leather, dried fruit, earth

## About this wine

The Monte Santoccio Ripasso 2019 is a red wine from the Valpolicella region of Veneto, Italy. Produced by Azienda Agricola Monte Santoccio di Nicola Ferrari, this wine utilizes the Ripasso winemaking method, where the base Valpolicella wine undergoes a second fermentation on the lees of Amarone or Recioto. This process imbues the wine with enhanced structure and complexity. The producer, Nicola Ferrari, was trained by Giuseppe Quintarelli, a highly regarded Amarone maker, reflecting a commitment to traditional winemaking practices. The Valpolicella region itself is a historic winemaking area in Italy, known for its indigenous grape varieties.

## Interesting facts

- Ripasso means 'repassed' in Italian, referring to the wine being 'repassed' over the dried grape skins of Amarone or Recioto.
- This technique adds color, tannins, and complexity, often called a 'baby Amarone'.
- Nicola Ferrari learned his craft from Giuseppe Quintarelli, a revered figure in Amarone production.
- The Corvina, Corvinone, and Rondinella grapes are the backbone of Valpolicella wines.

## Food pairing

The wine's medium-plus body and developed tannins are well-suited to complement the richness of proteins and fats found in roasted meats and hearty pasta sauces. Its fruit-forward character and subtle spice notes can echo or contrast with herbs and earthy ingredients.

## Wine making process

The production of Monte Santoccio Ripasso begins with the cultivation of Corvina, Corvinone, and Rondinella grapes in the Valpolicella region. The base wine undergoes a primary fermentation, followed by the distinctive Ripasso process. This involves a second fermentation on the lees of Amarone or Recioto wines, which enriches the wine's color, body, and flavor complexity. Subsequently, the wine is aged, typically for at least a year, in oak barrels, before further maturation in bottle. The harvest is usually conducted by hand in late September.