This is an interesting Valpolicella Ripasso from La Dama and the Veneto region in Italy. Made from corvina and rondinella, its name, grape varieties and unusual method of production present a certain inaccessibility for the non wine engaged. Its point of difference from a regular Valpolicella is contact post fermentation with pressings from Amarone production, which adds texture and alcohol. I suspect this explanation however won’t help much. The key stylistic points might though: Valpolicella is a lighter, savoury style of red and the ripasso versions have some more weight, texture and dried fruit characters. In the glass, this particular Valpolicella Ripasso has a light ruby colour, somewhat yet characteristically at odds with its aroma of raisins and pips. The palate is light to medium bodied with reminders of dried fruits, raisin and cake. It has a savoury smokey and earthy finish. This is a good quality expression of Valpolicella Ripasso and is recommended. Review Rating: Good (★★★☆, 88 points). Website: NA. Tasted: April 2024.