These Northerners really know their stuff, take the class Palazzo Della Torre Verona 2007 by Allegrini for example. I’ve been told these guys are using the Ripasso method where they take the pomace (think crushed up skins, seeds etc, the leftovers) that went into making Amarone and add this to the maceration process to produce said ‘Ripasso’.
Sounds complicated and it probably is after you’ve had half a bottle of vino and a some of the Jaguar’s ‘mint tea’ but the end result is a magical fruit driven wine which is really surprising.
I don’t really dig the nickname ‘Baby Amarone’ which some marketing genius invented for Ripasso; I’d liken this to Amarone’s 18 year old sister (if you know what I mean). Sounds sexier and by Christ does she have potential!
This is a blend of Corvina and Rondinella grapes and adheres to ….blah blah blah. Stopppppppppppppp! BORING! In a nutshell: The Palazzo Della Torre rocks!
If you’re a new world fan of fruit driven meaty-ish, leathery wines then this one may be up your ally. If you like hand models, track it down.
If you’re a fan of Fabio, track it down. Even if you’re not a fan of any of these things, track it down as it’s class fermented grape juice.
Northern Italy: producing big Italian wine (and ‘hand’ models).
And if you’re ever in the neighbourhood tell them Leonardo sent you.
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