Zenato Ripasso Valpolicella Ripasso Superiore DOC

Zenato Ripasso Valpolicella Superiore DOC represents the perfect balance between tradition and innovation in Italian winemaking. This wine exemplifies the renowned Ripasso technique, where the wine undergoes a second fermentation on the grape skins used for Amarone production, resulting in enhanced complexity and depth.

Winemaking Process

The wine is crafted using the traditional Ripasso method, which involves a second fermentation on the dried grape skins left over from Amarone production. This process typically occurs in January or February following the initial harvest. The wine stays in contact with the skins for about 7-8 days, extracting additional flavors, tannins, and complexity.

After the Ripasso process, the wine ages in Slavonian oak barrels for 12-18 months, followed by a period of bottle aging before release.

Taste Profile

This Valpolicella Ripasso presents a complex and harmonious profile:

• Appearance: Deep ruby red with garnet reflections
• Nose: Intense aromas of ripe black cherries, dark fruits, and subtle spice notes
• Palate: Rich and full-bodied with prominent black cherry flavors, complemented by notes of leather and spice. The finish is long and velvety with well-integrated tannins
• Structure: Full-bodied with balanced acidity and alcohol

Territory

The grapes for this wine are grown in the Valpolicella region of Veneto, northeastern Italy. The vineyard areas benefit from the moderating influence of Lake Garda and the protection of the Lessini Mountains. The soil composition is primarily limestone and clay, contributing to the wine's distinctive character.

Fun Facts

• The term "Ripasso" literally means "re-passed" in Italian, referring to the unique double fermentation process
• Valpolicella was already famous for its wines during the Roman era, with historical references dating back to the 5th century
• The blend of Corvina, Rondinella, and Molinara grapes is considered the classic composition for Valpolicella wines
• Ripasso wines are often referred to as "baby Amarone" due to their production method and resulting complexity