Luigi Righetti Valpolicella Ripasso Campolieti, 2024
Luigi Righetti Valpolicella Ripasso Campolieti, 2024
- Red Still
- 75.0cl
- 13.5%
- Vegetarian
- Vegan
- Corvina, Rondinella, Molinara
Ripasso is one of the Veneto's cleverest tricks: take a solid Valpolicella, re-ferment it over the dried grape skins left behind after making Amarone, and the wine that emerges is richer, darker, and more serious than it had any right to be. Righetti's Campolieti does exactly this without tipping into the heavy-handed territory that trips up lesser examples. The fruit is genuinely ripe — dried cherry, plum, a whisper of fig — but there's enough acidity and grip, with a savoury, almost meaty edge that makes it far more food-friendly than its deep colour suggests.
This is a wine for the table rather than the cellar. Drink it with something substantial on the plate. At this price, it punches well above its weight and represents exactly the kind of honest, characterful Italian red we love finding.
- ❖ ABV: 13.5%
Grapes
Corvina, Rondinella, Molinara
Vintage report
The 2024 vintage in Veneto arrived with the kind of weather drama that keeps winemakers checking forecasts obsessively. A warm, dry summer had everyone fretting about concentration levels, but September's cooler temperatures and perfectly timed rainfall rescued what could have been a tricky harvest. The key was timing — those who picked early for Prosecco caught fresh acidity, whilst patient producers waiting for Amarone fruit found their corvina and rondinella developing the intensity they'd been hoping for all season.
What emerged feels like Veneto with the volume turned up — Soave showing more texture than usual, Valpolicella with deeper colour and grip, and Prosecco that fizzes with real personality rather than just bubbles. The reds have structure that suggests they'll age gracefully, though they're drinking well now if you fancy immediate pleasure. We're particularly excited about the Amarone potential from this year's fruit, but you'll need to wait until 2030 to see those properly singing.
Tasting Notes
AppearanceDeep ruby-garnet, dense and opaque at the centre with a slightly lighter rim.
NoseDried cherry and plum upfront, with dark chocolate, a hint of dried fig, and a pleasant dusting of cinnamon and clove from the oak contact. There's a savoury, almost leathery undercurrent that gives it real character.
PalateMedium to full-bodied with firm but not aggressive tannins and good acidity keeping the richness in check. Flavours of morello cherry, bitter chocolate, and black olive carry through, with a slightly earthy, mineral quality on the mid-palate that stops it feeling overblown.
FinishReasonably long, with a dry, bitter-cherry note and a faint spiced warmth at the close.
Overall impressionAn honest, well-made Ripasso that earns its keep at the dinner table without trying to be Amarone.
Food Pairings
In Verona and the surrounding Valpolicella hills, a wine like this would almost certainly appear alongside pastissada de caval — horse meat braised slowly in wine with spices, a dish that dates back to the fifth century and is still a local staple. Risotto all'Amarone is another natural match, where the wine in the glass echoes the wine in the pan. Heavier pasta dishes work beautifully too, particularly pappardelle with a rich beef or game ragu. Aged Valpolicella cheeses like Monte Veronese, especially the more pungent d'allevo style, are a classic local pairing that cuts through the wine's richness perfectly.
We think this wine would go well with
Serve at around 16-17°C — cool enough to keep the acidity lively, warm enough not to suppress the fruit. A 30-minute decant will open it up and soften the tannins; the 2024 vintage is young and a bit of air does it good. A large-bowled red wine glass, Burgundy-style, gives the aromas room to develop without being overwhelmed by the wine's weight.
The Campolieti vineyards sit within the Valpolicella Classico zone, on the hillsides west of Verona where thin, chalky limestone soils over clay give the wines their characteristic lift and minerality. Altitude helps preserve natural acidity — essential in a region where the appassimento process (drying grapes to concentrate sugars) can easily tip wines towards heaviness. The continental climate, tempered by Lake Garda to the west, allows for slow, even ripening of the Corvina and Rondinella grapes.
Valpolicella Ripasso DOC sits between the lighter Valpolicella and the mighty Amarone in terms of weight and ambition. The rules require re-fermentation of Valpolicella on Amarone or Recioto pomace, adding body, colour, and tannin in the process. The result is sometimes called 'baby Amarone', though that slightly undersells its own character — it's genuinely its own thing, with more freshness and food-friendliness than Amarone and more depth than a straight Valpolicella. The Classico subzone, on the original hillside vineyards, generally produces the most structured examples.
The 2024 vintage in Veneto arrived with the kind of weather drama that keeps winemakers checking forecasts obsessively. A warm, dry summer had everyone fretting about concentration levels, but September's cooler temperatures and perfectly timed rainfall rescued what could have been a tricky harvest. The key was timing — those who picked early for Prosecco caught fresh acidity, whilst patient producers waiting for Amarone fruit found their corvina and rondinella developing the intensity they'd been hoping for all season.
What emerged feels like Veneto with the volume turned up — Soave showing more texture than usual, Valpolicella with deeper colour and grip, and Prosecco that fizzes with real personality rather than just bubbles. The reds have structure that suggests they'll age gracefully, though they're drinking well now if you fancy immediate pleasure. We're particularly excited about the Amarone potential from this year's fruit, but you'll need to wait until 2030 to see those properly singing.
FAQs
What does this wine taste like?
Think dried cherry, dark plum, bitter chocolate, and a savoury, spiced edge — richer and more structured than a standard Valpolicella but without the sheer weight of an Amarone. There's good grip and enough acidity to keep it fresh and food-friendly.
When should I drink it?
It's enjoyable now but will be better still with another year or two in bottle. Drink it until 2030 for the best of its fruit and structure — this is not a wine to cellar indefinitely.
What food should I pair it with?
This is a serious food wine. Slow-braised beef or game, rich pasta ragu, aged hard cheeses, and hearty risottos are all in its wheelhouse. It's particularly well-suited to anything with a bit of fat or umami richness that can match its weight.
How is Ripasso different from Amarone?
Ripasso starts life as a regular Valpolicella, then gets re-fermented over the dried grape skins left over from making Amarone. It picks up extra body, colour, tannin, and richness in the process — but retains more freshness and drinkability than full Amarone, and comes in at a much more accessible price.
Should I decant it?
Yes, briefly. Thirty minutes in a decanter will open it up and soften the tannins noticeably. The 2024 is young enough that a little air makes a real difference.
Is this good value?
Ripasso consistently offers some of the best value in Italian wine, and Righetti's Campolieti is a reliable example of the style done well. For the price, the quality and character on offer are genuinely hard to match.
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