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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2016 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85 pts. and median of 85 pts. in 29 notes) - hiding notes with no text | | | Tasted by havarhar on 1/18/2018 & rated 88 points: Mørk mursteinsrød farge. Lukt dominert av mørke bær. Smaksrik. Mørke bær også på smak. Syrlig. God fylde. Lite tanniner. Middels lengde. Relativ enkel, men god. (1854 views) | | | Tasted by torrancegw on 11/2/2016 & rated 91 points: Medium bodied, well balanced, smooth. Very nice. (2708 views) | | | Tasted by havarhar on 12/19/2014 & rated 87 points: Pink shiny colour, relatively bright. Smells like, sweet red berries. Good body. Sweetly blackcurrent and red berries. Last long. Powerfull but mild. Pleasant in the mouth. Fruity and fresh. Overall a good wine, without beeing to complex. (3478 views) | | | Tasted by AudunG on 8/31/2013 & rated 80 points: Several steps up compared with the Valpo. More structure and concentration here. Fullbodied, but elegant and polished style. Low in acidity. (4714 views) | | | Tasted by thunberg on 7/31/2013 & rated 83 points: Average, standard ripasso. Lacks anything special that would make it stand out from the rest. It is not bad, it is just dull. (4624 views) | | | Tasted by forceberry on 7/14/2013 & rated 79 points: This wine is based on Campolieti Valpolicella Superiore, which is fermented and aged in stainless steel. After the raisined grapes destined for the Amarone are pressed, the remaining grape pomace is transferred to some tanks containing Campolieti Valpolicella and these wines become Campolieti Ripasso. These wines are aged for a year in small barrique barrels and larger Slavonian oak casks.
Very dark cherry red with a hint of translucency. Very sweet and rather oak-driven nose with aromas of sweet milk chocolate, aromatic vanilla-forward spices, mocha, toasted wood, some sweet dark cherry and a hint of earth. Alcohol (13,5%) shows moderately. On the palate the wine feels somewhat sweet with flavors of very ripe dark cherry, chocolate and cocoa-driven oak, some sour cherry, extracted wood flavors, a little peppery spice and a hint of bitter, slightly cognac-y wood. The wine feels very soft and rather full-bodied with low acidity and somewhat pronounced alcohol. The tannins feel only very slightly, but not enough to give the wine any structure. The finish is otherwise rather short with sweet flavors of red cherry, spicy oak, chocolate, mocha, some tart red berries, a little smoke and hints of bitter wood, but after the fruitier flavors fade, the oak characteristics just keep on lingering on the tongue.
Overall too sweet, too soft and especially too oaky a Ripasso for my taste. Serve well-cooled in order to push the acidity a little more to the front. Overall very boring and lacks all that nice freshness and brightness one should expect from a good Valpolicella. This just tastes of wood, not of Valpolicella. A lousy purchase at 12,98€. (1180 views) | | | Tasted by Sebastian80 on 5/18/2013 & rated 90 points: Superb for the money. Best ripasso in this price range. (2800 views) | | | Tasted by ewill on 1/10/2013: Pleasant wine, medium dark red in color, medium light body and flavor (2970 views) | | | Tasted by Samsara on 1/5/2013 & rated 83 points: Sec, léger, fruité et épicé. Arômes de vanlle et de cerises. Texture soyeuse et tanins très souples. (2146 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Luigi Righetti Producer web siteCorvina BlendPrimarily Corvina and Corvinone (45% to 95%), and Rondinella (5 to 30%). Sometimes includes Molinara, Oseleta, Negrara, Pelara, Spigamonti, etc, and, in small quantity, international red grapes allowed in the Valpolicella region.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorVeneto Credit to WineCountry.it for this article
History and Tradition
The first human settlements of the lagoon and the surrounding areas maintained a simple social structure until the arrival of the Romans in the second century B.C. who divided the land into parcels of about 4,800 square meters and distributed those tracts among the locals to be cultivated.
The Romans founded the cities of Verona, Vicenza, and Padova, and named what was then the 10th imperial region, Venetia. Both the Veneto region and the province of Venice (Venezia in Italian) derive their names from the original Latin name of the area. The precursor of the city of Venice that we know today was founded during the Middle Ages when the locals escaped the barbaric invasions that followed the decline of the Roman Empire by taking refuge in coastal areas, islands, and the lagoon’s marshland.
The Venetian trade routes that connected Europe with Asia brought great wealth and general prosperity to the region. In many provinces, especially around Treviso, mulberry cultivation and the breeding of silkworms imported from China brought more affluence and prestige to local residents. With money pouring in from all quarters, Venice began its great building projects, chief among them creating the lagoon and canal infrastructure and systems still enjoyed and used today.
Between the end of the 19th century and the beginning of the 20th centuries following the opening of the Suez Canal, Venice once again became an important port city. Foreign investment financed the creation of the industrial infrastructure of Porto Marghera and freed the port of Venice from the burden of commercial navigation. Improved communications technology has allowed the rest of Italy and the world beyond closer ties to Venice, and has contributed to making Venice into an incomparable tourist destination.
The long period of power and splendor that blessed Venice encouraged the highest quality creations by local artisans. The ongoing request for jewelry, precious fabrics, lace, glass, wood and ceramic products by the noble Venetians shaped the development of typical stores along the narrow calli (streets) of Venice as well as factories both inland and on the lagoon islands. Up to today, popular tourist destinations are the Murano and Burano islands, famed for their glasswork and needlepoint products.
The Wines
Veneto is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and Spumanti, are internationally known and appreciated.
The three most well known DOCs are Bardolino, from the town with the same name and surrounding the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quantities for local consumption.
The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first strada del vino or "wine road". This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.
The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have cultivated grapes since the Bronze Age.Valpolicella Consorzio of Valpolicella
The Crus on weinlagen-info
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