Luigi Righetti Valpolicella Ripasso Campolieti, 2023
Luigi Righetti Valpolicella Ripasso Campolieti, 2023
- Red Still
- 75.0cl
- 13.5%
- Corvina, Rondinella, Molinara
Luigi Righetti Campolieti Valpolicella Classico Ripasso proffers aromas of dried berries, cranberries and cherry pits, leading into a full and generous palate that is simply packed with more cherry and berry fruit and gentle notes of spice. It's generously fruited and so easy drinking.
“Campolieti,” meaning “happy fields,” reflects both the vineyards and the wine’s broad appeal. Sourced from lean, dry soils, it gains intensity and a characteristic hint of bitter almond.
Made from Corvina, Molinara and Rondinella, the wine undergoes the traditional ripasso method - re-fermented on the Amarone lees - adding depth, structure and richness. A year in oak brings further harmony and a velvety texture, elevating it well beyond the lighter, everyday style often associated with Valpolicella. Simply delicious, and it has built up a great following with our restaurant clients.
- ❖ ABV: 13.5%
Grapes
Corvina, Rondinella, Molinara
Vintage report
We're still getting to grips with 2023 in Veneto, but early signs suggest a vintage that kept producers on their toes. The growing season brought its share of challenges, with variable weather patterns that demanded careful vineyard management and precise timing at harvest. What emerges is a year where the best producers really earned their stripes, navigating conditions that rewarded experience and penalised complacency.
The wines we've tasted so far show promise rather than immediate fireworks. Soave displays lovely mineral backbone with citrus precision, while Valpolicella shows bright red fruit that's more vivacious than brooding. The Amarone producers we work with seem quietly confident about their drying grapes, though it's far too early for definitive judgments there. These aren't wines crying out for immediate attention, but they're building nicely in bottle and should reward patience over the next few years.
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Twenty years in hospitality later, after curating the wine list for Manchester’s first Neapolitan pizza restaurant, and running a natural wine bar, Jen made the move to the other side of the table.