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  • Luigi Righetti Campolieti Valpolicella Ripasso at The Beerhive, Edinburgh. Free UK shipping.
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Luigi Righetti Campolieti Valpolicella Ripasso

Luigi Righetti Campolieti Valpolicella Ripasso

£20.00
£18.50 £20.00
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Producer Luigi righetti
Country Italy
Region Veneto, Valpolicella
ABV 13.50%

Tasting Notes

Black Cherry, Plum, Dried Herbs and Cocoa

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More About Luigi Righetti Campolieti Valpolicella Ripasso

From the heart of Valpolicella, Luigi Righetti’s Campolieti Ripasso is a classic expression of the “baby Amarone” style, rich, warming, and deeply satisfying without losing freshness or drinkability.

Made using the traditional ripasso method, where young Valpolicella wine is re-fermented on Amarone grape skins, the wine gains extra depth, texture, and complexity. Aromas of ripe cherry, dried berries, and plum are layered with notes of cocoa, sweet spice, tobacco, and a touch of vanilla oak.

The palate is smooth and generous, balancing juicy dark fruit with soft tannins and a velvety texture. There’s a lovely richness here, hints of chocolate, bitter almond, and warming spice, but the wine remains fresh and lively, never overly heavy. 

Sitting stylistically between fresh Valpolicella and full-bodied Amarone, Campolieti offers all the comforting depth of the region’s richer wines in a more approachable, versatile style. Perfect with slow-cooked meats, mushroom dishes, aged cheeses, or hearty pasta.

A beautifully traditional Ripasso that consistently overdelivers for the price, warm, polished, and effortlessly crowd-pleasing.

Meet the Producer, Luigi Righetti

Luigi Righetti

Style: Winery

Valpolicella can sometimes get overshadowed by Amarone’s larger, richer personality, but producers like Luigi Righetti remind you why the region works so well across the board. Traditional Verona reds with freshness, balance and enough restraint to stay genuinely drinkable.

The family winery sits in the heart of Valpolicella Classica near Lake Garda, working with the region’s classic grapes like Corvina, Rondinella and Molinara. Those varieties bring bright cherry fruit, gentle spice and soft herbal notes rather than huge tannin or extraction.

Their Valpolicella wines tend to stay lively and food-friendly, while the Ripasso and Amarone bottlings add more dried fruit, cocoa and savoury richness through the traditional appassimento process. The important thing is that the wines usually retain freshness underneath the richer styles. You still get acidity and lift rather than sheer weight.

Valpolicella itself is one of Italy’s great food wine regions because the wines naturally suit real meals. Tomato sauces, cured meats, mushroom dishes, hard cheese and slightly chaotic family dinners all make complete sense here.

There’s also a pleasingly old-school feel to producers like Luigi Righetti. Family-run, regionally focused and more interested in preserving local style than reinventing wine every few years for export markets.