92 points James Suckling
"Very intense aromas and flavors of sweet berries, together with notes of coffee, licorice, scorched orange peel and a hint of toffee. Medium-to full-bodied and very flavorful, as the nose predicted, with fine tannins and an almost tangy fruit and spice finish. Feels a little wild, but grabs your attention from start to finish."
90 points Robert Parker's Wine Advocate
"Packaged in a heavy glass bottle, the Tenuta Sant'Antonio 2018 Valpolicella Superiore Ripasso Monti Garbi is a mid-weight expression with a classic playlist of dried cherry and plum that segue to mild spice, tar and toasted chestnut. Ripasso is the quintessential midway wine between Valpolicella and Amarone, and its all-rounder appeal means it can pair with a wide variety of foods to enjoy in any informal occasion. The blend is 70% Corvina and Corvinone, 20% Rondinella, 5% Croatina and 5% Oseleta. It sees 12 months of oak aging."
"Full bottle 1,275 g. 10 months in 500-litre French oak tonneaux.
Wow, this really does smell like a mug of warm mocha! Quite extraordinary. And there it is on the palate: mocha. But with explosively bright, ripe, red-cherry fruit bursting through those milky coffee and chocolate swirls. Exactly the kind of wine you want after a long walk on a frosty winter afternoon, when you get back and your nose and fingers are red-tipped with cold and your eyes are sparkling with the crisp air and you head straight to the crackling fireplace to warm your hands and kick off those boots. A wine that, somehow, feels like a hug – but that would be simplifying the beautifully translucent fruit, the fine thread of dried thyme, the touch of roasted chestnut. Well done! 17/20 points. (TC)"
Vinous Reverie Notes
The fruit for this blend of Corvina (70%), Rondinella (20%), Croatina (5%), and Oseleta (5%) comes from the Municipality of Mezzane - Monti Garbi district. After careful sorting and 8 days of cold-soaking, fermentation is started at a controlled temperature with selected yeasts used for the Amarone grapes. The young Valpolicella is fermented in the "Ripasso" style in October on the pomace of Amarone skins. Malolactic fermentation occurs naturally in 500-litre tonneaux, 30% of which are new and 70% one year old barrels.