Musella Valpolicella Ripasso Superiore

Musella Valpolicella Ripasso Superiore employs the ripasso method, a centuries-old Veneto technique that re-ferments young Valpolicella on the still-warm pomace left over from Amarone production. This second pass extracts additional color, body, and complexity, bridging the gap between everyday Valpolicella and the region's heavyweight Amarone without the price tag. The Musella estate works with the classic Valpolicella blend—Corvina, Rondinella, and Corvinone—and the contact with dried-grape skins adds layers you don't find in standard bottlings. The Musella family has been farming the hills northeast of Verona since the 1960s, working their vineyards in the heart of Valpolicella country. The ripasso process starts with a base wine fermented from fresh grapes, which then spends time on the warm Amarone lees during winter. This second fermentation pulls tannin, glycerol, and concentrated fruit character from the skins, essentially giving the wine a natural boost of structure. The wine ages in larger casks, which adds subtle wood notes without overwhelming the fruit. The result is a wine with more grip and depth than a standard Valpolicella but cleaner and more food-friendly than many full-blown Amarones. The nose opens with ripe red cherry and raspberry, backed by baking spice and a hint of wood. On the palate, you're getting medium to full body with tannins that grip without overwhelming, and the acidity stays bright enough to keep things balanced. Serve this slightly cooler than room temperature, around 60-65 degrees, to keep the fruit fresh and the tannins in check. Pair it with braised short ribs, osso buco, or a well-marbled ribeye. It also works with aged cheeses—Parmigiano Reggiano or a nutty Grana Padano. It's ready to drink now but will hold for another few years if you want to tuck a few bottles away. In stock at Off Premise in Lincoln Park.