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Valpolicella Ripasso DOC Superiore "Ripassa" 2012 - Zenato
This wine is closely connected to the greatest wine of Valpolicella: Amarone.
After pressing the dried grapes from which Amarone is made, the Valpolicella wine is passed over the still warm marc of Amarone.
A second alcoholic fermentation begins which increases the alcoholic content and the wine becomes richer in colour, bouquet.
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Valpolicella Ripasso DOC Superiore "Ripassa" 2012 - Zenato
GRAPE VARIETY: 85% Corvina, 10% Rondinella, 5% Oseleta.
VINIFICATION: The grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is completed, the new wine is separated from the skins by light pressing and conserved in 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 is aged for 18 months in 500 lt. oak casks and barrels.
GASTRONOMICAL COMBINATIONS: Excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.
Data sheet
| Detailed denomination | Valpolicella Ripasso DOC Superiore |
| Origin | Italia |
| Product sold on Preordering | No |
| Designation | Controlled Designation of Origin |
| Manufacturer | Zenato Azienda Vitivinicola S.r.l. |
| James Suckling | 92/100 |
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