Luigi Righetti Valpolicella Ripasso Campolieti, 2023
Luigi Righetti Valpolicella Ripasso Campolieti, 2023
- Red Still
- 75CL
- 14%
- Corvina, Rondinella, Molinara
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Luigi Righetti's Valpolicella Ripasso Campolieti demonstrates the traditional Veneto technique that transforms simple Valpolicella into something altogether more substantial. The 2023 vintage undergoes ripasso - a second fermentation over the dried grape skins left from Amarone production - which concentrates the fruit and adds layers of complexity. The Corvina-based blend develops rich cherry and plum flavours enhanced by dried herbs and warm spices.
This expression from the Campolieti vineyard shows the structure and depth that makes ripasso such a food-friendly style. The wine balances concentrated fruit with refreshing acidity and firm tannins, creating a medium to full-bodied red that drinks well now but will develop further complexity until 2032.
The 2023 vintage is drinking well now, with primary dark fruit flavours beginning to integrate with the spicy, herbal complexity from the ripasso process. Over the next 2-3 years, the tannins will soften further while secondary characteristics of leather, dried herbs, and earth develop. The wine should reach its optimal drinking window around 2028-2030, when fruit concentration balances perfectly with evolved complexity, before beginning a gradual decline after 2032.
Tasting Notes
AppearanceDeep ruby red with garnet highlights, showing good concentration and depth.
NoseDark cherry and damson dominate, supported by dried herbs, sweet spices, and a subtle hint of chocolate. The ripasso process adds layers of raisin and fig, while maintaining the fresh red fruit character typical of Valpolicella. There's an underlying minerality that speaks to the limestone soils.
PalateMedium to full-bodied with concentrated dark fruit flavours enhanced by the second fermentation. The tannins are firm but well-integrated, providing structure without overwhelming the fruit. Bright acidity keeps the wine fresh despite the concentration, while warm spices and dried herbs add complexity on the mid-palate.
FinishLong and warming with persistent cherry fruit, spice, and a mineral edge that lingers pleasantly.
Overall impressionA well-crafted ripasso that successfully balances concentration with elegance, showing both traditional technique and varietal character.
Food Pairings
In Veneto, ripasso wines traditionally accompany the region's hearty cuisine, particularly risotto all'Amarone made with the same grape varieties. Local specialities include pastitsada de caval (horse meat stew), osso buco alla Veronese, and aged Monte Veronese cheese. The wine pairs beautifully with polenta dishes, braised meats with herbs, and the region's famous bigoli pasta with duck ragù. Venetians often enjoy ripasso with bollito misto, the mixed boiled meats served with mostarda di Cremona.
We think this wine would go well with
Serve at 16-18°C in large Burgundy bowls to allow the concentrated aromatics to develop fully. Decant for 30-60 minutes to allow the wine to breathe and integrate, particularly if drinking young. The structured tannins benefit from aeration, while the complex fruit and spice character will unfold gradually in the glass.
The Campolieti vineyard sits on the hillsides of Valpolicella, where limestone and volcanic soils provide excellent drainage and mineral complexity. The continental climate with Mediterranean influences creates ideal conditions for the slow ripening of indigenous varieties. Cool nights preserve acidity while warm days develop concentration, and the elevation provides the temperature variation essential for developing the aromatic complexity that characterises quality Valpolicella.
Valpolicella Ripasso DOC represents a bridge between basic Valpolicella and the powerful Amarone, using a technique dating back centuries. The regulations require the wine to undergo a second fermentation over the dried grape pomace from Amarone production, which adds alcohol, colour, and complexity. This process distinguishes ripasso from simple Valpolicella, creating wines with greater structure and ageing potential while maintaining the region's characteristic bright acidity and food-friendly nature.
The 2023 growing season in Veneto proved challenging yet ultimately rewarding for producers who navigated its complexities with skill. Spring brought concerns with variable weather patterns, while summer heat required careful canopy management to protect fruit quality. The region's diverse microclimates from Lake Garda's moderating influence to the Soave hills meant harvest timing varied considerably, with experienced growers making crucial decisions about when to pick. Those who waited for optimal ripeness while maintaining acidity were rewarded with exceptional fruit quality.
This vintage delivers wines of considerable character across Veneto's key varieties. Garganega in Soave shows particular promise, combining ripe fruit with the mineral precision the region is known for. Corvina and the Amarone blend varieties developed excellent concentration and complexity, suggesting this will be a vintage that develops beautifully in bottle. The quality level sits comfortably above average, though without the immediate acclaim of legendary years. Most 2023 Veneto wines will benefit from 2-3 years of cellaring to fully express their potential, with the region's premium Amarone and Soave Classico likely to reward patience over the next decade.
FAQs
What is the ripasso technique and how does it affect the wine?
Ripasso involves refermenting Valpolicella wine on the grape skins left over from Amarone production. This second fermentation increases alcohol content, colour, and complexity, creating a wine that sits between regular Valpolicella and full Amarone in style and intensity.
How does this compare to Amarone?
While Amarone uses fully dried grapes, ripasso starts with regular Valpolicella wine that gains complexity through contact with Amarone's grape skins. The result is more approachable than Amarone, with moderate alcohol and better food versatility, while still offering concentrated flavours and ageing potential.
What makes the Campolieti vineyard special?
The Campolieti vineyard benefits from hillside exposure and limestone-volcanic soils that provide excellent drainage and mineral complexity. The elevation and aspect create ideal conditions for the indigenous grape varieties, allowing slow ripening that develops both concentration and aromatic complexity.
How long should I age this wine?
The 2023 vintage is approachable now but will develop greater complexity over the next 4-6 years. Peak drinking is likely 2028-2030, when the fruit integration is complete and secondary characteristics have fully emerged, though it will remain enjoyable until 2032.
What food pairings work best with ripasso?
The wine's structure and concentrated fruit make it excellent with braised meats, game, aged cheeses, and rich pasta dishes. Traditional pairings include risotto, osso buco, and roasted red meats, while the acidity also works well with tomato-based dishes and herb-crusted preparations.
Should I decant this wine?
Yes, decanting for 30-60 minutes allows the concentrated flavours to integrate and the firm tannins to soften. Young ripasso wines particularly benefit from aeration, which helps develop the complex aromatics created by the second fermentation process.
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