Folonari Ripasso

Produced in Veneto, Italy, using the Ripasso method (where Valpolicella wine is re-fermented over Amarone pomace), giving added body and complexity. Grapes include Corvina, Rondinella, and Molinara. Alcohol around 14%, with oak influence balanced by fruit. Relatively modern vintage, showing approachable maturity now but with enough structure for a few years of cellaring.

Tasting Notes & Serving Suggestions:
Deep ruby-garnet color with a complex nose of cherry conserve, blackberry, vanilla, and subtle balsamic and floral notes. On the palate it is dry and warm with ripe red and dark fruit, toasted oak, spice (black pepper), and mocha undertones. The finish is lingering, spicy, and toasty.
Serve at 15-17 °C (59-63 °F) in medium-to-large red wine glasses to allow aromatics to open. Decant for 30-45 minutes if young to soften tannins. Great with rich tomato pastas, grilled meats, and strong cheeses. Best enjoyed now through the next 3-5 years to balance fruit intensity and oak character.