In northeastern Italy, the Veneto is a treasure trove of different styles. In whites and bubbly there’s Pinot Grigio and Prosecco; reds range from light, easy-drinking Valpolicella to lavish, pricey Amarone – Italy’s richest wine, crafted with dried (so, extra flavor-packed) grapes. Then there’s reds like this Valpolicella Ripasso, from the renowned Daniele Accordini. It’s made via the traditional technique of ‘re-passing’ Valpolicella wine over dried Amarone grape skins, for luxurious color, flavor and texture. Given extra aging time (to earn its ‘Superiore’ designation) it’s deliciously versatile – and, compared to Amarone, a serious value.
An alumnus of the Veneto’s famed enological school, Daniele Accordini is head winemaker at acclaimed Cantina di Negrar and president of the Valpolicella Wine Board. His passion: seeking out the finest vineyards (denoted by ‘Classico’ on the label, like here) in order to create wines that reflect each site’s unique character. One taste of Poggio Al Lago, and his skill and experience will be immediately apparent.
A blend of traditional Valpolicella and Amarone grape varieties Corvina, Corvinone and Rondinella, this smooth red was aged 18 months in barrel and six months in bottle before release. A recent vintage was praised by judges at London's International Wine Challenge: “cherry and licorice on the nose, with spiced plum flavors,” they noted. You’ll enjoy more of the same here. It makes an ideal partner for savory meat dishes and hearty pastas.
This is one of our most-requested Italian reds – so make sure to get your order in today.