Valpolicella Ripasso Superiore "Ripassa" DOC ZENATO

This sensational red wine of the Veneto tradition is made with the “ripasso” technique typical of the Valpolicella and it is connected to the Amarone. After the pressing of the withered grapes from which is obtained the Amarone, there is a further passage of Valpolicella wine produced with the less of October. It starts a second alcoholic fermentation which increase the proof, the color, the body and the aromas. It is made with 85% Corvina, 10% Rondinella, and 5% di Oseleta grapes. The vineyards are located in the Valpolicella with a South-east and South-west exposition. They are located at 300 meters above the sea level and the soil is clay and cretaceous. The cultivation method is the Guyot with a density of 5000 trees per hectare. The average years of the vineyards is 10-15 with a profit of 100 quintals per hectare. There is a manual picking of the grapes in the first and second decade of October. The grapes are destemmed and let to macerate in stainless steel tanks for 10-12 days. After the alcoholic fermentation the less are removed and pressed and let in stainless steel tanks up to January when the withered Amarone grapes are pressed. At this point the Valpolicella passed on the Amarone lees and it rests for 7-8 days at 25-28°C. There is a barrels refinement of 18 months and a bottle refinement for some months under temperature control.

Characteristics of the Valpolicella Ripasso Superiore “Ripassa” DOC

It has a charged ruby red color. The smell is intense, fine and persistent with black cherry and prune aromas. The taste is harmonic, velvety and structured.

Suggested pairings with this red wine ripassa Zenato

It is great with game, grilled or roasted meats. It is also very good with cold cuts, and aged cheeses. It must be served at 18°C in a wide wine glass.