Vineyards and winemaking
The 2020 Ripasso is led by 65% Corvina and 20% Rondinella with Molinara and other traditional grapes from Corteforte’s Fumane vineyards. The vines grow at roughly 150–300 metres on south-west-facing, clay-limestone hillsides, with low yields contributing depth while Corvina provides the wine’s essential cherry fruit and freshness.
Young Valpolicella was refermented on the skins and pomace left from Amarone, the ripasso passage adding body, texture and savoury dried-fruit complexity. Six to eight months in a combination of seasoned and newer French oak followed. This magnum contains the same wine as the standard format but offers a slower, more measured evolution and generous table service.
Tasting notes
Appearance
Bright ruby-garnet with a clear, youthful core.
Nose
Sour cherry and red plum are layered with blackberry, dried herbs and a hint of leather. Black pepper, clove and woodland notes bring a savoury counterpoint to the ripe fruit.
Palate
Robust yet balanced, with juicy cherry and plum broadened by the second fermentation. Supple tannins, lively acidity and discreet oak spice lead to a persistent finish of dried fruit, pepper and cocoa.
Food pairing
The magnum is ideal for a shared table: serve with porchetta, beef and pancetta meatballs, roast lamb with rosemary, or baked rigatoni with smoked mozzarella. A platter of mature Italian cheeses will also suit its generous savoury fruit.
Background story
The ripasso method—literally a second “pass”—links fresh Valpolicella with the dried-grape intensity of Amarone. By refermenting the young wine on Amarone pomace, Corteforte builds greater depth without turning the result into a miniature Amarone.
Corteforte has worked from its historic Fumane estate since Carlo Maria Cerutti began commercial production in 1989. With around three hectares and extensive underground cellars, the property is well suited to small batches and patient maturation; in magnum, this 2020 should be served at about 16–18°C.
