Wines Valpolicella Ripasso Maso Maroni - 2015

Maso Maroni’s 2015 Valpolicella Ripasso DOC is a shining example of the depth and elegance that this celebrated style from the Veneto can offer. Crafted using predominantly indigenous grape varieties such as Corvina, Rondinella, and Molinara, this red is born from a process where the young Valpolicella wine is “re-passed” over the lees of Amarone or Recioto, allowing it to gain added structure, richness, and aromatic complexity. The 2015 vintage was marked by favourable growing conditions, lending an extra layer of ripeness and harmonious tannins to the finished wine. Expect vibrant notes of cherries, blackberries, and dried cranberries, followed by subtle hints of sweet spice, cocoa, and a touch of tobacco on the finish. The palate is plush yet lively, with a fine balance between velvet-textured fruit and a refreshing acidity.

The Veneto, nestled in north-eastern Italy, is a region rich in both history and variety. Its diverse terroir—ranging from the cooling breezes of Lake Garda to the rolling hills and volcanic soils of Valpolicella—provides ideal conditions for the cultivation of local grapes. The temperate climate, with warm summers and gentle winters, encourages lengthy hang-times, resulting in concentrated, expressive wines. Valpolicella itself has a storied history, known since Roman times and consistently refined over the centuries. The Ripasso method, particular to this area, epitomises the innovation and deep respect for tradition that characterises Venetian viticulture.

For food pairings, this Ripasso shines alongside hearty Italian fare. Classic matches include beef ragù over fresh pappardelle, braised lamb shanks, or osso buco. The wine’s natural affinity for umami and savoury notes makes it wonderful with aged cheeses such as Grana Padano or a selection of cured meats from the region like soppressa. Mushroom risotto or grilled aubergine dishes also make for delightful pairings, bringing out the wine’s earthy undertones.

When serving, decant the wine for about an hour to allow it to fully express its bouquet and depth. The ideal temperature for tasting is around 16-18°C, which will highlight its freshness while ensuring the tannic structure remains supple and integrated.