Corte Giara
La Groletta Ripasso Valpolicella
Valpolicella Ripasso
2016
Vintage
Varietal
Corvina
Where it is, October 2026
At Peak: inside the peak window (2021-2030), within the full drinking arc.
This bottle is in its peak window through 2030, with a drinking horizon to 2035.
The ‘16 La Groletta Ripasso Valpolicella.
Corte Giara La Groletta Ripasso Valpolicella 2016 is a Corvina from Italy.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Corte Giara La Groletta Ripasso Valpolicella 2016 has a full body, balanced acidity, and firm tannins.
The 2016 vintage
Corte Giara's 2016 La Groletta Ripasso Valpolicella is a Corvina from Italy.
About Corte Giara
Corte Giara's La Groletta Ripasso Valpolicella is a Corvina from Italy.
From the cellar: pair with
Braised short ribs with truffle polenta
The pairing is scaled to the wine's full body.
Bone-in ribeye with rosemary butter
The wine's balanced acidity keeps the pairing lively.
Wild boar pappardelle with wild herbs
The pairing leaves room for the wine's firm tannins.
More from Valpolicella Ripasso
Frequently Asked
What is Corte Giara La Groletta Ripasso Valpolicella 2016?
Corte Giara La Groletta Ripasso Valpolicella 2016 is a Corvina from Italy.
What does Corte Giara La Groletta Ripasso Valpolicella 2016 taste like?
Corte Giara La Groletta Ripasso Valpolicella 2016 has a full body, balanced acidity, and firm tannins.
When should Corte Giara La Groletta Ripasso Valpolicella 2016 be opened?
The canonical CAI full drinking arc is 2019-2035. Within that arc, the peak window is 2021-2030. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Corte Giara La Groletta Ripasso Valpolicella 2016?
Pair this wine with Braised short ribs with truffle polenta; Bone-in ribeye with rosemary butter; or Wild boar pappardelle with wild herbs.