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CURRANT & BLACK CHERRY, PEPPERY & PIQUANT, TOASTED CHESTNUT Famously utilizing the skins from the partially-dried grapes responsible for the Valpolicella region’s Amarones, the Veronese specialty known as Ripasso comes in a variety of shapes and sizes. This one from the micro-production maestros of Rizzardi is simultaneously lithe and lavish with peppery spice, firm fruit, and a year of aging in French and Savonian oak. An unusually high percentage of the coveted Corvinone grape is also of keen interest! Serving Suggestion: Cranberry-glazed ham w/ clove & cinnamon. Tortellini w/ broad beans & pecorino.
