| Description |
A refined and concentrated wine, extremely soft and velvety, with intense aromas of small red fruits. Ripassa offers fruity hints and very fine tannins to the palate, with an aura of chocolate and spices. It represents one of the most significant wines in Zenato's winemaking evolution.
Immediately after the fermentation of the dried Amarone grapes, the best selection of Valpolicella “repasses” over the Amarone marc, starting the second short fermentation; in this way the alcohol content increases and a product richer in color, extracts and aromas is obtained.
The result of this process is a refined and concentrated wine, extremely soft and velvety, with intense aromas of small red fruits.
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| Grapes used |
85% Corvina Veronese, 5% Rondinella, 10% Corvinone |
| Origin and Name |
St. Ambrose of Valpolicella, Verona, Veneto
Valpolicella Ripasso Superiore DOC |
| Winemaking and Refinement |
The grapes are crushed, destemmed and macerated in a stainless steel fermenter for 10-12 days. Once the alcoholic fermentation is complete, the new wine is separated from the skins by a soft press and stored in steel tanks until January, when the dried grapes are pressed to produce Amarone. At this point the Valpolicella is “repassed” on the Amarone marc for 7-8 days at a temperature of 25-28°C. This is followed by a period of aging of 18 months in tonneaux and a few months of bottle aging in temperature-controlled environments. |
Tasting Notes
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Deep ruby red color
Intense, fine and persistent aroma, with hints of black cherry and plum
Harmonious and velvety taste, good structure |
| Graduation |
13.5° Vol. |
| Additional Notes and Allergens
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Contains sulphites
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