Size matters! Buy a Magnum!

Valpolicella Monti Garbi Ripasso has the taste of a small baby Amarone, and that is indeed accurate. And in a magnum, it ages just a little more beautifully over time. Part of the juice gains extra flavor because the fermented juice from the Valpolicella is mixed with the remaining must from the Amarone. This is called ripassare, or passing it over again. A second fermentation then occurs with the Amarone skins. And since those leftover skins from the Amarone must are still nicely infused with plenty of flavor, the Ripasso also acquires slightly fuller aromas, more power, structure, and character. This is how you get a Ripasso, or a small baby Amarone. But in a large, grown-up bottle. For serious drinking or with an extra-large group.

Tenuta Sant’ Antonio

In 1995, the first wines from Tenuta Sant’ Antonio came onto the market, and they almost immediately captured the attention of the wine press, importers, and consumers. This winery of four brothers is one to be reckoned with! The first major recognition occurred in 2000 when Gambero Rosso awarded the 1997 Cabernet Sauvignon Capitello three glasses. Prior to that, the 1996 Chardonnay Colori d’Autunno had already scored 93 out of 100 points in Wine Spectator. There was also considerable interest in the Chardonnay IGT Scaia Bianca. It had become clear that the Castagnedi brothers were capable of producing international wines. Currently, the four brothers make magnificent wines that are highly appreciated internationally by both wine critics and consumers!

This Valpolicella Monti Garbi Ripasso is made from 70% Corvinone and Corvina, 20% Rondinella and 10% croatina and oseleta grapes. All come from vineyards with a high planting density (8,000 vines/ha.) on the limestone hills of the Monti Garbi, or ‘poor rugged mountains’.

The harvest is picked from the beginning of October, pressed immediately, and fermented for 24 hours at a low temperature. Part of the juice gains extra flavor by being poured (ripassare) over the must remaining after the production of Amarone. Because these leftover skins are still nicely infused with plenty of flavor, the Ripasso also acquires slightly fuller aromas, more power, structure, and character. However, it lacks the sweetness and high alcohol content so characteristic of Amarone. The second fermentation then begins, and the wine can age for a year in Slavonian oak and another twelve months in the bottle.

Taste and food pairing

The Monti Garbi is ruby ​​to cherry red with robust aromas of ripe red fruit. The wine has a modest touch of oak, refined spiciness, and a beautiful length. This Valpolicella is a great accompaniment to pasta, light meat dishes, and hard cheeses. Delicious with duck breast fillet!

Awards

This wine received the following great ratings:

• Falstaff: 90 points
• America Wine Awards: silver
• I Migliori Vini Italiani: 90 points
• Vini Buoni D’Italia: 3 glasses