Passori Rosso 2016

Passori Rosso 2016

Amarone in style without the huge prices but with plenty of acclaim. “Mineral and earthy, this is elegant and balanced” (2013 vintage - Sommelier wine awards 2014).
Where Amarone's grapes are left to dry on straw mats the Passori grapes are left to hang on the vines longer than usual pushing the ripeness of the grapes to the limit resulting in that rich fruit cake quality you get from Amarone and other appasimento (meaning to dry) wines. Corvina, one of the Amarone grapes makes up 40% of the blend with the rest being merlot.
“With mulled wine and orange peel hints on the nose, there’s a good complexity of spices and cherry and sweet red fruit on the palate” Sommier Wine Awards 2014
Veneto IGT
Drink now + 3 years

Decanter World Wine Awards 2014

Bronze (vintage 2013)

Sommelier Wine Awards 2014

Silver (2013 vintage)

Matthew Jukes

“This smart, keenly-priced, Valpolicella-style red wine is mesmerising with bold, plum and dark chocolate notes and a stunning, long finish. An anagram of `ripasso’, Passori uses this palate-enriching wine technique to build intensity in this wine to great effect.” 

Peter Richards MW and Susie Barrie MW

"We love the Italians for their anarchic, passionate, inspired approach to food and wine. Just one sip of this sumptuous, velvety red shows why. It’s classy but wonderfully approachable – a decidedly new wave style that is something along the lines of Bordeaux meets Napa with a stylish Italian twist. This unusual pairing features Merlot and local Corvina grapes, which were left to hang on the vines, giving a rich raisiny taste to this full-bodied, succulent red." Flavours from the Cellar, Mercure Hotels concept

Veneto region of Italy

The Italian north eastern region of Veneto is one of the most important wine producing regions in Italy for it’s the home of Prosecco, Soave and Valpolicella, three very familiar Italian wine names.

Prosecco is a DOCG sparkling wine that’s made from the grape Glera (which only recently changed its name from Prosecco). Prosecco’s popularity has gone through the roof in recent years as it provides a less expensive version of sparkling wine to Champagne. Prosecco is generally dry and can be fully fizzy - spumante, or lightly fizzy – frizzante. It is usually white but rosé versions are quite common and the most important region for Prosecco production is just north of Venice, Conegliano-Valdobbiadene.

Soave is a region to the east of Verona and its wine is split into two quality categories – Soave Classico DOC and Soave Superiore DOCG. Garganega grapes and a local version of Trebbiano are mostly used in Soave, although Pinot Bianco and Chardonnay are also allowed.

North and west of Soave is Valpolicella and in its furthest west zone, the highest quality form of Valpolicella, Classico, is made off vineyards that are higher in altitude, but all Valpolicella is made from Corvina. Valpolicella Amarone is a wine made from grapes that have been part-dried before fermentation so they are more concentrated in flavour.


Cheese & Wine Matching Guide with Susie Barrie MW & Peter Richards MW

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Salads & Vegetables
This wine would work well with a Thai style beef salad or a shredded duck equivalent. It suits most barbecued and grilled meats so a Mexican dish would work well.
Fish & Seafood 
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Rich creamy sauces, such as cheesy carbonara, work well with this wine.
Casseroled game such as pheasant and venison work well with this wine but it is also perfectly suited to duck, beef, lamb and boar!
Herbs & Spices 
The strong flavours of black pepper, garlic and chives make an excellent match for this wine. It would also stand up well against mint, rosemary and thyme.
Spicy Foods 
Oaky wines can be tricky to pair but we think paprika flavoured foods would work well with this wine.
This wine works well with Brie, Camembert, Edam, Red Leicester and Chaume cheeses.
Bottle 75cl:
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