1960, the passion of Sergio Zenato was born in San Benedetto di Lugana. A story made of passion and work; of full identity with its territory and its people; of entrepreneurial skills and openness to innovation with new wine making techniques and the investment on autochthonous vines.
A story that from the shores of Lake Garda has reached the hills of the nearby Valpolicella, where from the sunny vineyards of Corvina and Rondinella in Costalunga, in the commune of Sant'Ambrogio, are born the red wines of the winery.
Description
Ripassa Valpolicella Ripasso superiore DOC 2019 from Zenato winery is an excellent red wine made using the ripasso technique.
The product is closely related to Valpolicella's greatest wine: Amarone. After the crushing of the dried grapes, from which Amarone is made, the wine is "repassed"
Valpolicella produced in the October harvest on the still-warm pomace of Amarone. A second alcoholic fermentation begins, which increases the alcohol content and the wine
becomes richer in color, body, and aromas.
Organoleptic characteristics:
Color: deep ruby red.
Bouquet: intense, fine and persistent, with hints of black cherry and plum.
Taste: harmonious and velvety, with good structure.
Grapes are destemmed and macerated in stainless steel fermenter for 10-12 days. Once the
fermentation, the new wine is separated from the skins by means of a soft press and stored in stainless steel tanks until January, when the dried grapes are pressed to produce Amarone. At this point the Valpolicella is "repassed" on the marcs of the Amarone with a permanence of 7-8 days at a temperature of 25-28°C (77-86°F).
Acknowledgements
2017 James Suckling 93/100
2017 Wine Spectator 92/100
2017 Decanter 90/100
2017Â Good Wines of Italy
2017Â Berlin Wine Trophy Silver Medal
2017 Mundus Wines Spring Tasting Gold Medal