COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Corvina, Corvinone, Rondinella
PRODUCER
Casa Vinicola Botter
REGION
Veneto
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
Zecci Valpolicella Ripasso Superiore is crafted in the heart of Veneto, Italy, under the curation of the historic Casa Vinicola Botter. This organic expression represents a harmonious marriage of traditional Veronese viticulture and modern ecological mindfulness. The Valpolicella region, nestled between Lake Garda and the Lessini Mountains, provides a unique microclimate that yields grapes with vibrant acidity and concentrated flavors. Zecci focuses on showcasing the authentic character of the local Corvina, Corvinone, and Rondinella varieties, delivering a wine that honors the rich heritage of the Ripasso method while adhering to strict organic farming standards.
ALCOHOL
13.5%
AVG. PRICE
€15
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The 'Ripasso' method is often called a 'double fermentation' technique, literally translating to 're-passed' over Amarone skins.
Fact 02
This wine is certified organic, ensuring no synthetic pesticides or herbicides were used in the vineyards.
Fact 03
Valpolicella Ripasso bridges the gap between the light, fresh style of classic Valpolicella and the intense complexity of Amarone.
FOOD PAIRING
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WINE MAKING PROCESS
This wine is produced using the traditional 'Ripasso' technique. The process begins with the fermentation of fresh Corvina, Corvinone, and Rondinella grapes to create a basic Valpolicella. In late winter, this young wine is re-fermented on the warm, sugar-rich grape pomace remaining from the production of Amarone and Recioto. This second fermentation enhances the wine's structure, alcohol, body, and aromatic complexity. Following this process, the wine is aged in oak casks to soften its tannins and integrate its rich flavors before bottling.
