WSI93 Often called a “baby” Amarone, Valpolicella Ripasso is a savory delight and a guilty pleasure (especially from Musella; quality/price here is out of this world). This traditional winemaking method dries Corvina grapes for a month then ferments them; then the juice is “ripassato” or macerated with Amarone pomace for added depth and complexity. Dark fruit, leather, spices; fleshy and sweet and very pleasurable.
PAIRING SUGGESTIONS: Grilled pork sausages; red-wine based beef stew with herbs; aged sheep’s cheeses.
80% Corvina and Corvinone, 10% Rondinella, 10% Barbera
VINEYARDS: The estate manages three vineyard areas, named ‘Monte del Drago,’ ‘Il Perlar’ and ‘Palazzina.’ All face west/southwest, and sit at altitude. Soils are varied: Monte del Drago combines white clay with “tufo,” a type of gritty, porous limestone; Il Perlar has iron-rich, red clay soils; and Palazzina offers red clay and tufo.
WINEMAKING: Hand-harvested. A small portion of Corvina grapes are dried naturally for four weeks, then vinified on indigenous yeasts. The young wine is “ripassato” or macerated with Amarone pomace for color and structure.
The estate’s biodynamic credentials are serious. Certified by Demeter, Europe’s largest certification body, Musella’s team uses only naturally sourced fertilizer, among other solutions, to ensure that the natural beauty and health of their 60 vineyard acres remains in balance.