ZENATO Ripassa - Made by repassing Valpolicella wine over the pressed, withered grapes of Amarone. This is a significant mark of the science of wine making left by Sergio Zenato who, in the nineties, rediscovered an ancient method of Valpolicella by then long neglected, the "ripasso", and was the first to create a great wine that, since then, has held protected denomination of origin status. Well structured on the palate with a lovely, velvety texture dry feel in the mouth.
Colour; Deep ruby red Nose; Rich and elegant with a lasting aroma on the nose Food Match; Best paired with roasts, and grilled dishes and game meat Vinification; Grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is completed, the new wine is separated from the skins by light pressing and conserved in large oak casks of 54 and 75 hectolitres until February; this is the period in which the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28ºC. The wine is aged for 18 months in 500 lt. oak casks and barrels Ageing; Drink from 5 - 10 years from vintage
Volume: 750 mLs
Alcohol Vol.: 13.5%
Varietal: Corvina Veronese 80% , Rondinella 10%, Croatina 10%)
Vintage pictured and/or listed may differ from supplied item