Provolo Campotorbian Ripasso Valpolicella 2020 Wine Review

Natalie's Score: 91/100

Provolo Campotorbian Valpolicella Ripasso Superiore D.O.C. from the Veneto is a dry, full-bodied organic red of real substance and character, built from Corvina, Rondinella, Corvinone and Oseleta grapes, with a compelling nose of dried morello cherry, toasted walnut, warm clove, tar and a ribbon of sweet pipe tobacco that leads to a richly concentrated, fleshy palate wrapped in firm, grippy tannins and a long, warming finish. This is the Ripasso method at its most serious: the wine is re-fermented over the pressed skins of Amarone, then aged for a full 36 months in both large and small oak barrels, building the kind of depth and structure that demands food and rewards patience. The Provolo family has been farming organically in the hilly valley of Mezzane, just east of Verona, since 1927, and one of the estate's most captivating quirks is that its underground barrel room was fashioned from a wartime escape tunnel originally built to connect the family home to the surrounding woods. Winemaker Marco Provolo, who has been joined in recent years by his children Matteo and Alessia, continues this four-generation legacy with evident dedication. Serve it at slightly below room temperature alongside a prime rib roast with roasted root vegetables, where the wine's brooding depth and firm structure rise to meet the richness of the beef; it pairs just as well with a spicy Italian sausage and white bean ragù, the wine's earthy warmth cutting through the fat with ease. Cellar through 2034.

Ripasso Valpolicella food pairings: pizza topped with steak strips and garlic, spicy sausage, prime rib roast.

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This Provolo Campotorbian Ripasso Valpolicella 2020 was reviewed on April 28, 2026 by Natalie MacLean

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Please note that our reviews are based on a variety of sources: samples sent to our team, those we purchase in store, tasting events, those tasted in restaurants and while traveling domestically and internationally.

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