Tasting Amarone at Montresor with PiereLuigi

Earlier this year, I had the chance to visit Montresor’s historic winery in the Veneto region.

I have always loved Amarone and Montresor’s Amarone della Valpolicella is no exception.

While there, I also tasted their Capitel della Crosara Valpolicella Ripasso. These two wines, though linked by the same region and grape varieties, have distinct characters, and each tells its own story—one that can be enjoyed by anyone, whether you're a seasoned wine connoisseur or someone just getting into wine.

The Montresor family has been making wine for over 150 years, with roots in French nobility.

What makes their wines so captivating isn’t just their history, but how they’ve managed to blend tradition with innovation, keeping true to the region while crafting wines that resonate with modern tastes. Whether you’re opening a bottle for a family celebration or to simply enjoy at the weekend, Montresor’s wines have that special something that makes them memorable.

Both Amarone and Ripasso come from the Valpolicella region, a beautiful part of Italy just north of Verona (Go visit them if you are in town for the Opera like we were). The grape varieties used for these wines are Corvina, Rondinella, and Molinara. These grapes are the backbone of Valpolicella wines and contribute to the unique flavour profiles of Amarone and Ripasso.

Montresor Amarone

AMARONE

Amarone is the bold, luxurious wine of the family. It’s made using a special method called appassimento, where the grapes are left to dry on racks for several months after harvest. This drying process concentrates the sugars, leading to a rich, full-bodied wine with notes of dried fruit, spice, and chocolate. It’s a wine that feels indulgent, which is probably why we’ve made it a tradition to crack open a bottle with our Christmas meal or on Christmas Eve. There’s something about its warming richness that just fits with the log fire burning during the festive season.

RIPASSO

On the other hand, Ripasso is a more approachable, an everyday version of Amarone so to speak and is often referred to as “baby Amarone.” It’s made by fermenting a young Valpolicella wine with the leftover grape skins from the Amarone production. This gives the Ripasso more depth and complexity than your standard Valpolicella but without the intensity (or price tag) of Amarone. When I tasted Montresor’s Capitel della Crosara Ripasso 2020, I was struck by its perfect balance of fruitiness and smoothness—a wine that’s incredibly drinkable but still offers layers of flavour.

Art mural in the Montresor tasting room made from grape seeds, skins and leaves

FOOD PAIRING

One of the great things about Amarone and Ripasso is how versatile they are when it comes to food pairings. Despite Amarone’s boldness, it has a silky smooth finish that pairs wonderfully with hearty dishes. If you’re having roast lamb, beef, or even something gamey like venison, Amarone is a showstopper. And let’s not forget how well it pairs with strong cheeses—if you’re a fan of blue cheese, Amarone can complement those sharp flavours beautifully.

Ripasso, being lighter and a bit more fruit-forward, is fantastic with pasta dishes, particularly those with rich tomato-based sauces, as well as pizza or a simple charcuterie board. It’s a wine you can enjoy on a casual Friday night with friends, but it still feels a bit more special than your average bottle.

We hope you enjoy them as much as we do. Cin cin!