Zenato Ripassa Valpolicella Superiore 2015

This wine is a blend of 85% Corvina, 10% Rondinella, and 5% Oseleta. As soon as the dried grapes for the Amarone are fermented, selected batches of Valpolicella wine are “re-passed” over the Amarone lees, thus starting a second fermentation that slightly increases the alcohol content and gives the wine deeper color and more complex aromas. Ripassa is refined in tank for six months and then aged in French allier tonneaux for eighteen months. The wine spends an additional six months in bottle before it is released.

Tasting Notes

Deep ruby-red in color, this wine shows intense aromas of blackberries and black currants underscored by aromas of spice pepper, and a hint of leather. On the palate, it is smooth and viscous with well-balanced acidity and alcohol.

Food Pairing

Pair this wine with risotto, Lyonnaise sauces, beef negimaki, and rabbit ragu. 

Production Info
Production area/appellation
Valpolicella DOC
Soil composition
Calcareous Silty-Loam
Training method
Guyot
Elevation
825-990 feet
Vines/acre
2,000
Yield/acre
4 tons
Exposure
Southeastern
Harvest time
October
Bottles produced of this wine
150,000
Winemaking & Aging
Varietal composition
85% Corvina, 10% Rondinella, 5% Oseleta
Fermentation container
Stainless steel tanks
Age of Aging Container
One-Five years
Length of alcoholic fermentation
First: 12-15; second: 8-10 days
Fermentation temperature
First: 77-79; second: 72-75 °F
Maceration technique
Racking
Maceration length
20-22
Malolactic fermentation
Yes
Type of aging container
Barrels
Length of bottle aging
6 months
Size of aging container
300-500 L
Type of oak
French
Length of aging before bottling
18 months

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