Regolo Valpolicella Ripasso Superiore DOC

Name: Sartori di Verona Regolo Valpolicella Ripasso Superiore DOC
Brand: Sartori di Verona
SKU: WRW6023FJ
Price: 1349 THB
Availability: InStock

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SKU:WRW6023FJIn stock

From our sommelier team

A ripasso-method red from a family-run Valpolicella producer — a villages-blend Corvina-based wine re-fermented on Amarone pomace for added body and dried-fruit richness beyond standard Valpolicella.

Regolo is Sartori di Verona's Valpolicella Ripasso Superiore, made using the ripasso technique: a finished Valpolicella wine is passed over the still-fermenting pomace (skins and lees) left from Amarone or passito production, triggering a secondary fermentation that adds body, alcohol, and dried-fruit complexity without the full raisining process Amarone itself undergoes. The result sits stylistically between a straightforward Valpolicella and a full Amarone — fuller-bodied and richer than the former, lighter and less concentrated than the latter. Typical character for this wine is a bright garnet-to-ruby color, an intense nose of black cherry, dried fruit and a touch of spice with camphor and licorice-root undertones typical of the Corvina-based Valpolicella blend, and a velvety, full-bodied palate that is dry but shows the sweetish impression ripasso wines are known for, with moderate tannin and a lingering finish. As a Superiore designation it carries a minimum year of aging and slightly higher alcohol than base Valpolicella. This is a solidly traditional, shelf-accessible expression of the ripasso style rather than a rare or allocated bottling.

Producer history

Sartori di Verona was founded in 1898 by Pietro Sartori, a trattoria owner in the Verona area whose premises attracted local wine merchants and businessmen; that network led him to purchase the Villa Maria vineyard in Negrar, in the heart of the Valpolicella district, the same year. The winery predates the formal Valpolicella producers' consortium (established 1925) and the Valpolicella DOC itself (established 1968), making Sartori one of the longer-standing family names in the region. Five generations of the Sartori family have run the estate since Pietro's founding, and it remains family-owned today, based in Negrar di Valpolicella. It is a mid-sized, well-established regional producer rather than a boutique or cult estate — known for accessible, traditionally-styled Valpolicella and Amarone-family wines rather than single-vineyard rarities.

Signature pairings

Braised beef short ribs — Ripasso's fuller body and dried-fruit richness stand up to slow-braised, fatty beef in a way base Valpolicella cannot, a classic regional pairing for the style.
Aged Grana Padano or Parmigiano-Reggiano — The wine's dried-fruit and spice notes complement the nutty, savory intensity of a hard aged cheese, and its moderate tannin doesn't clash with the cheese's salt.
Moo satay with peanut sauce (หมูสะเต๊ะ) — The wine's dried-fruit sweetness and moderate body echo the caramelized char and peanut-sauce richness of satay, while its acidity keeps the pairing from feeling heavy.

Sartori di Verona's Regolo Valpolicella Ripasso Superiore is a classically structured Veneto red built on Corvina Veronese, Corvinone, and Rondinella. The wine opens with a discrete but inviting nose of dark berry compote and black cherry, supported by subtle oak integration. On the palate, the wine is enveloping and well-balanced, with medium-full body and moderate tannin that frames plum and dried-fruit notes without heaviness. The ripasso technique—partial drying of grapes before fermentation—adds complexity and a savory earthiness that lingers on the finish. This is a versatile, food-friendly expression suited to braised meats, aged cheeses, and tomato-based preparations.