Zenato Ripassa Valpolicella Ripasso DOC Superiore 2019
The king of baby Amarone. As soon as the dried grapes for the winery’s Amarone have completed fermentation, a top selection of Valpolicella grapes “passes over” (ripassa) the Amarone pomace, thus resulting in a second brief fermentation.
Grape Varietals & Region: 85% Corvina, 10% Rondinella, 5% Oseleta. The grapes for this wine come from vineyards in Sant’Ambrogio di Valpolicella, on the hills of the Classic area. The vineyards sit on an altitude of 250–300 metres with a southeastern and southwestern exposure. The vines have an average age of 10–15 years and grow in mostly limey-clay soils with a guyot training system.
Taste Profile: Deep ruby red colour. The nose opens with aromas of black cherries, red plums, strawberries and a hint of dried fruit. The full-bodied palate has a velvety texture, good structure and soft acidity. Juicy black cherry and red plum fruit flavours with hints of dried figs, rum pot, coffee, liquorice and baking spices. Closes in a long and noble finale.
Winemaking Process: After destemming the grapes, maceration begins in stainless steel fermenters for 10–12 days. After alcoholic fermentation, light pressing separates the skin from the new wine, which moves to large oak casks; 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. The wine then ages for 18 months in oak barrels and 6 months in bottles.
