Features
Name:
Ripassa Valpolicella Ripasso superiore DOC 2018
Terrain:
predominantly Cretaceous, limestone
Cellar
1960, the passion of Sergio Zenato was born in San Benedetto di Lugana. A story of passion and work; of full identity with its territory and its people; of entrepreneurial ability and openness to innovation with new winemaking techniques and investment in native vines.
A story that from the shores of Lake Garda has reached the hills of nearby Valpolicella, where the company's reds are born from the sunny vineyards of Corvina and Rondinella at Costalunga, in the municipality of Sant'Ambrogio.
Description
The wine obtained with the ripasso technique is closely related to the greatest wine of Valpolicella:
the Amarone. After crushing the dried grapes, from which Amarone is made, the wine is 'repassed'.
Valpolicella produced in the October harvest on the still-warm marc of Amarone. Begins a
second alcoholic fermentation that increases the alcohol content and the wine becomes richer in colour, more
body, aromas.
Organoleptic characteristics:
Colour: deep ruby red.
Bouquet: intense, fine and persistent, with hints of black cherry and plum.
Taste: harmonious and velvety, with good structure.
Storage time:
4-5 years
Vinification
Grapes are destemmed and macerated in stainless steel fermenters for 10-12 days. Once the
alcoholic fermentation, the new wine is separated from the skins by means of a soft press and stored in steel tanks until January, when the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is 'ripassed' on the Amarone marc with a 7-8 day soaking at a temperature of 25-28°C.
Acknowledgements
2017 James Suckling 93/100
2017 Wine Spectator 92/100
2017 Decanter 90/100
2017 Good Wines of Italy 
2017 Berlin Wine Trophy Silver Medal
2017 Mundus Vini Spring Tasting Gold Medal
