Tommasi Valpolicella Ripasso

Tommasi Valpolicella Ripasso is a 750ml Italian red wine from the Valpolicella Classica zone in Veneto, bottled at approximately 13.5% ABV. Produced using the traditional ripasso technique — a secondary fermentation over Amarone pomace — this expression bridges the gap between everyday Valpolicella and the intensity of Amarone, delivering concentration and depth at a more accessible tier.

Quick Facts: ABV: ~13.5%  |  Origin: Valpolicella Classica, Veneto, Italy  |  Ripasso Classico Superiore DOC  |  Winery: Tommasi Viticoltori

Production & Heritage

Tommasi Viticoltori was founded in 1902 by Giacomo Tommasi in Pedemonte, a village at the heart of the Valpolicella Classica zone. Now led by the fourth generation of the Tommasi family, the estate farms vineyards across the original hillside growing areas that define Classico production. The Ripasso is built primarily from Corvina, Corvinone, and Rondinella — the classic Valpolicella triumvirate — and undergoes its defining second fermentation on the dried-grape skins (vinacce) remaining from the family's Amarone production. This re-passing (ripasso) extracts additional color, tannin, glycerol, and residual sugars, creating a wine with considerably more structure than standard Valpolicella. Following the ripasso phase, the wine is aged in oak — a mix of large Slavonian and smaller French barrels — for approximately 12 to 18 months before release.

Tasting Notes

Aroma: Dark cherry and ripe plum lead the nose, followed by dried fig, tobacco leaf, and a subtle chocolate undertone. With time in the glass, gentle notes of vanilla and warm baking spice emerge from the oak aging.

Taste: The entry is smooth and fruit-forward, with black cherry and raisin giving way to a mid-palate of dried herbs, cinnamon, and cocoa. Ripe tannins provide structure without harshness, and a restrained sweetness from the ripasso process keeps the wine lush but balanced through the peak.

Finish: Medium-long, with a velvety texture and lingering impressions of espresso, dried cherry, and a dusting of black pepper. The close is warm without being hot, showing the integration of fruit and oak.

How to Drink Tommasi Ripasso

This Ripasso drinks best at cellar temperature (60–65°F), served in a large-bowled glass that allows its aromatics room to develop. It rewards 20–30 minutes of decanting, especially in younger vintages. For cocktails, its concentrated fruit profile works in a Sangria Rossa, where its richness stands up to citrus and spice; a Kalimotxo (red wine and cola), where its raisin depth adds complexity to the classic Spanish street drink; and a Mulled Wine, where the existing dried-fruit and spice character aligns naturally with warm-spice infusions.

Best For

• Introducing wine drinkers to the Amarone family of wines without the price commitment
• Pairing with hearty Italian dinners — braised meats, aged cheeses, rustic pastas
• Gifting to red wine enthusiasts who appreciate Veneto's traditional winemaking
• Building a cellar collection of accessible Italian reds with aging potential of 5–8 years

Frequently Asked Questions

What does Tommasi Ripasso taste like? Tommasi Ripasso delivers concentrated dark cherry, raisin, and dried fig flavors alongside warm spice, cocoa, and a hint of vanilla from oak aging. The texture is smooth and full-bodied, with ripe tannins and a medium-long finish.

How does Tommasi Ripasso compare to Masi Campofiorin? Masi Campofiorin, often credited as the wine that pioneered the modern ripasso-style technique, uses a double-fermentation approach on dried whole grapes rather than Amarone pomace, giving it a slightly different flavor profile. Tommasi Ripasso follows the traditional DOC ripasso method on Amarone skins, which tends to produce a richer, more structured result with closer ties to Amarone character.

Is Tommasi Ripasso good for sipping neat? Yes — its balance of fruit concentration, integrated tannins, and moderate alcohol make it an excellent wine for sipping on its own, particularly with light decanting to open up the aromatics.

Where is Tommasi Ripasso made? Tommasi Ripasso is produced by Tommasi Viticoltori at their estate in Pedemonte, located within the Valpolicella Classica zone of Veneto in northeastern Italy. The Classica designation indicates vineyards in the original, hillside heart of the Valpolicella appellation.

What foods pair well with Tommasi Ripasso? Osso buco or braised short ribs complement the wine's richness and dried-fruit depth. Aged Parmigiano-Reggiano or Asiago mirrors its savory undertones. Mushroom risotto echoes the earthy, umami quality of the wine. Dark chocolate desserts work with the cocoa notes in the finish. Grilled lamb chops seasoned with rosemary match the wine's herbal spice character.

What sizes does Tommasi Ripasso come in? The standard bottling is a 750ml format, which is the most widely available size for this wine.

Is Tommasi Ripasso worth the price? Tommasi Ripasso positions as a mid-premium red wine, sitting above basic Valpolicella but well below Amarone pricing. It delivers complexity and depth that punch above its tier, making it a strong value for drinkers seeking Amarone-adjacent richness without the corresponding cost.

Why Tommasi Ripasso?

The ripasso technique is what defines this wine — it is not merely an additive process but a second fermentation that fundamentally transforms standard Valpolicella into something more layered and concentrated. Tommasi's version benefits from the quality of the family's own Amarone pomace, ensuring the skins used in the ripasso carry genuine depth rather than spent character. With over 120 years of continuous family winemaking in the Classica zone, Tommasi brings estate-grown fruit and generational expertise to a category that can vary widely in quality. For drinkers exploring the Valpolicella appellation or seeking an Italian red with real structure and complexity at a sensible price point, this Ripasso consistently delivers.