Tasi, Valpolicella Ripasso Superiore 2019 Bio/Veg

Tasi is a forward-thinking producer in Valpolicella, known for its commitment to organic (Bio) and vegan-friendly (Veg) winemaking. With a philosophy rooted in sustainability and minimal intervention, Tasi allows the unique terroir of Valpolicella to shine through in its wines. The 2019 vintage benefited from warm days and cool nights, ensuring a perfect balance between ripeness and freshness. Using the traditional ripasso method, this wine gains extra depth and complexity by undergoing a second fermentation on Amarone grape skins, enhancing its richness while maintaining elegance.

Tasi’s vineyards are located in the rolling hills of Valpolicella, where limestone and clay soils provide structure and minerality. The ripasso process adds layers of flavour, making the wine more intense than a standard Valpolicella while preserving its vibrant acidity. Aged in oak barrels, the wine achieves a beautiful harmony between fruit, spice, and velvety tannins.

Appearance: Deep ruby red with garnet reflections, indicating both youth and ageing potential. The wine is rich and concentrated in the glass, with slow-moving legs that hint at its velvety texture and full-bodied nature. The intensity of colour suggests the influence of the Ripasso method, adding layers of depth

Aroma: Expressive and inviting, with ripe cherries, blackberries, and dried cranberries leading the way. Notes of vanilla, cocoa, and cinnamon emerge from oak ageing, while underlying hints of dried herbs, tobacco, and balsamic add complexity. A delicate floral touch of dried violets lingers in the background.

Taste: Medium to full-bodied, with a beautifully smooth and velvety texture. Juicy red and black fruits dominate, balanced by well-integrated spice and subtle earthy undertones. The ripasso process gives the wine added depth, with notes of dark chocolate, liquorice, and roasted coffee. Vibrant acidity keeps it fresh and food-friendly, while the tannins are refined and polished.

Finish: Long and satisfying, with lingering flavours of dark berries, spice, and a touch of bitter cocoa. A gentle savoury character adds depth, making it both complex and easy to enjoy.

Food Pairing: Pairs beautifully with slow-roasted lamb shoulder, where the wine’s rich fruit and spice complement the dish’s deep, savoury flavours. It also works wonderfully with aged Asiago or Taleggio cheese, enhancing the creamy, nutty textures. For a plant-based option, try it with a wild mushroom and truffle tagliatelle, where the wine’s acidity and earthiness create a perfect balance.