Whenever I see a Ripasso in a restaurant, I buy it. I love the elegance of Valpolicella and the brute force that comes when they ‘pass it through’ the Amarone lees and make a Ripasso. Dried cherry and licorice come to mind with some really tasty tannins. The acidic component is slightly off but the fruit over-compensates. This particular bottle was not as aromatic and extracted as I like but it went superbly with our Osso Bucco dinner. 88 points and 3 stars for this $22 effort. Salut….