Zenato's Ripassa is a Valpolicella produced with the technique of Ripasso on the marc of Amarone. It is made from Corvina, Rondinella and Oseleta grapes and is aged for 18 months in tonneaux. Full-bodied and intense, it opens with a bouquet of small red fruits alternating with almond nuances. In the mouth it is structured and savoury, velvety and with good persistence
"Ripassa" is the name of the famous Valpolicella Superiore Ripasso from the Zenato winery: an elegant and complex wine, linked to the ancient practice of "ripassare" the best expressions of Valpolicella. It is one of the most representative and important wines of the Zenato family, the culmination of more than half a century of experimentation in the vineyard and cellar.
Valpolicella "Ripassa" comes from typical Corvina, Rondinella and Oseleta grapes, vinified and macerated in steel for 10-12 days. The wine thus produced is separated from the skins and then stored in steel until January, when the dried Amarone grapes are pressed. At this point, the Valpolicella is "ripassed," that is, placed in contact with the Amarone pomace for 7-8 days, during which time it ferments a second time, enriching itself with aromas and fragrances, structure and alcohol content. The production process is crowned by aging for 18 months in tonneaux and at least 6 months in the bottle.
Zenato's Valpolicella Superiore Ripasso "Ripassa" is an intense and full-bodied wine, soft and velvety, with unmistakable juicy hints of ripe red fruits and a rich and long taste, with good flavor and structure. A red wine to pair with savory meat dishes, cured meats and aged cheeses; a wine you would never run out of. In fact, its name sounds like a pleasant invitation to continue: "Ripassa."
Intense ruby red
Structured, full-bodied, smooth, warm and velvety, with intense hints of red fruits and sweet spices
Intense, rich and elegant, with notes of wild berries in jam, wild spices, cocoa and balsamic herbs