Zenato Ripassa Valpolicella Ripasso DOC Superiore 2018

The king of baby Amarone
Corvina, Rondinella, and Molinara
  • $70.00

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Notes: Black Cherries, Red Plum, Strawberries, licorice, baking spice Coffee Dried Fig

Body: Full

Dryness: Neutral

Acidity: Medium

Tannin: High

Alcohol (%): 14

Origin: Veneto (Soave, Valpolicella & More), Italy

Maker: Zenato


  • Corvina
  • Rondinella
  • Molinara

Fermentation: Heavy Wood

Awards: >90 pts


Asian Food Pairing: Korean bbq, Roast duck, Satay, Smoked beef tongue with sambal hijau

Western Food Pairing: Hearty pastas, game dishes, grilled meat and roasts, salami and aged cheeses.


Zenato Ripassa Valpolicella Ripasso DOC Superiore 2018

Zenato Ripassa Valpolicella Ripasso DOC Superiore is 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.
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.

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.
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 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 25–28°C. The wine then ages for 18 months in oak barrels and 6 months in bottles.

Ageing Potential: Drink now or enjoy up to 10 years from vintage.

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