Fattori Valpolicella Ripasso, Col de la Bastia

Ripasso—which is made by re-fermenting the wine using the unpressed skins and seeds from Amarone production—creates a scaled-down version of the more intense Amarone, but for a fraction of the cost. This example is spot on—it hits that Goldilocks middle ground that’s vibrant yet profound. From a single vineyard, “Col de La Bastia”, is a quality marker in itself; the vineyard’s high altitude and has limestone-rich soils produce structure that comes across in the glass.

Varietals: 65% Corvina, 15% Corvinone, 10% Rondinella, 10% Teroldego and other varieties

Vineyard: Col de la Bastia, In the “Val d’Illasi” near Romano Dal Forno; highest point of the area, at 450m altitude

Farming: Organic

Vinification: Fermentation in stainless steel; maturation in barrel

Aging: 18 months in 5-10 HL barrels