Baby Amarone, grown-up flavour.
Ripasso is made by passing Valpolicella wine back over the skins left from Amarone, which adds flavour and texture. It sits neatly between easy-drinking Valpolicella and big, rich Amarone. Bertani’s Catullo is named after the Roman poet Catullus.
Tastes like: Ripe cherry, red plum and cranberry, with cocoa and spice.
Feels like: Full-bodied and dry, with a bit of grip, balanced freshness and oak in the background.
Great with: Roast duck or pork belly, pasta with truffle cream or ragù, hard cheeses and charcuterie.
Singapore and Asian favourites: Braised pork belly, Peking duck, char siew.
The geeky bit: Corvina, Corvinone and Rondinella from calcareous soils in Valpolicella. The ripasso method gives the wine its extra body.
Why we like it: Amarone’s soul with Valpolicella’s charm. Works for a casual dinner or a special one.
Serve: 16 to 18°C. Room temperature in Singapore is too warm for red wine, so give it 20 minutes in the fridge first.
Alcohol: 13.5%
