COLOUR
Red
TYPE
Still
VINTAGE
2021
GRAPE
Corvina, Rondinella, Oseleta
PRODUCER
Zenato Azienda Vitivinicola S.r.l.
REGION
Veneto
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The Zenato Ripassa Valpolicella Ripasso Superiore DOC 2021 is a distinguished red wine from the Veneto region of Italy. Its uniqueness stems from the 'Ripasso' winemaking method, where the wine undergoes a second fermentation on the lees of Zenato's Amarone. This process imparts significant depth, color, and complexity, earning it the nickname 'baby Amarone.' The Zenato winery, established in 1960 by Sergio Zenato and now managed by his children Alberto and Nadia, is a family-run estate committed to quality rooted in local traditions. The Valpolicella region, with its hilly landscapes and calcareous soils, provides the perfect terroir for the primary grape, Corvina, along with Rondinella and Oseleta, to develop into a refined and concentrated wine.
ALCOHOL
14.5%
AVG. PRICE
€24
STYLE
Classic
VEGAN
NO
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
15-20°C
INTERESTING FACTS
Fact 01
The 'Ripasso' technique involves re-fermenting wine on the skins of Amarone grapes.
Fact 02
Zenato's Ripassa is often referred to as a 'baby Amarone' due to its richness.
Fact 03
The blend includes Oseleta, a rare indigenous Veronese grape.
Fact 04
The wine undergoes a second fermentation on the warm pomace from Amarone.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Zenato Ripassa Valpolicella Ripasso Superiore DOC 2021 is crafted using the distinctive Ripasso method. Grapes, primarily Corvina, Rondinella, and Oseleta, are first fermented in stainless steel tanks for 10-12 days. In January or February, this wine is then transferred onto the still-warm pomace (skins and seeds) left over from the fermentation of Zenato's Amarone. A second fermentation ensues for 7-10 days, significantly enhancing the wine's color, aroma, structure, and alcohol. Following this, the wine matures for 18 months, split between large oak casks and 500-liter French oak tonneaux. It is then aged for at least six months in bottle before release. Grapes are hand-harvested in early October from vineyards located at 250-300 meters elevation on hilly terrain with cretaceous and calcareous soils.
