RIPASSA VALPOLICELLA SUPERIORE DOC Zenato (Veneto)

RIPASSA VALPOLICELLA SUPERIORE DOC Zenato (Veneto)

Ripassa Valpolicella DOC Zenato is deep ruby red wine. With an intense and elegant bouquet. On the palate is harmonious and velvety, with a good structure.

Serving temperature: serve at 18-20 °C.

Gastronomic combinations: excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.

The wine is aged for 18 months in 500 lt. oak casks and barrels.

Vintage Potential: 5 to 10 years or more

Ripassa Valpolicella DOC Zenato is closely connected to the greatest wine of Valpolicella: Amarone. After pressing the dried grapes from which Amarone is made, this Valpolicella is passed over the still warm marc of Amarone. A second alcoholic fermentation begins, increasing the alcoholic content and the wine becomes richer in colour, bouquet and body.

Vinification: the grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is complete, 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.

  • Grape variety: 85% Corvina, 10% Rondinella, 5% Oseleta.
  • Geographical location and vineyard: Sant’Ambrogio di Valpolicella, on the hills of the Classic area. Southeast facing. Average altitude of the land: 250-300 m a.s.l.
  • Type of soil: mostly chalky, glacial.
  • Training system and planting density: guyot, cordon trained and spur-pruned, around 5,000 vines per hectare for the most recent planting.
  • Yield per hectare: 9 tonnes.
  • Period and method of harvesting: second 10 days of October. Picked by hand.
  • Vinification: the grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is complete, 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.

 

Vintage Potential: 5 to 10 years or more

$ 39.90 (Available by the bottle).

Available in British Columbia (Canada)

(Limited Distribution) Please allow 3 to 7days for delivery.

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