Zenato Ripassa Valpolicella Superiore
Wine Description
This wine is a blend of 85% Corvina, 10% Rondinella, and 5% Oseleta. As soon as the dried grapes for the Amarone are fermented, selected batches of Valpolicella wine are “re-passed” over the Amarone lees, thus starting a second fermentation that slightly increases the alcohol content and gives the wine deeper color and more complex aromas. Ripassa is refined in tank for six months and then aged in French allier tonneaux for eighteen months. The wine spends an additional six months in bottle before it is released.
Acclaim
Vineyard & Production Info
Soil composition
Calcareous Silty-Loam
Training method
Guyot
Elevation:
825-990 feet
Vines/acre:
2,000
Yield/acre:
4 tons
Exposure:
Southeastern
Harvest time:
October
Bottles produced of this wine:
800,000
Winemaking & Aging
Maceration length:
20-22
Varietal composition:
80% Corvina 10% Rondinella 10% Oseleta
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
First: 12-15; second: 8-10 days
Fermentation temperature:
First: 77-79; second: 72-75 °F
Maceration technique:
Racking
Malolactic fermentation:
Yes
Type of aging container:
Wood
Size of aging container:
80% Tooneaux 20% Large Oak
Type of oak:
French/Slavonian
Length of aging before bottling:
18 months
Age of Aging Container:
One-Five years
Length of bottle aging:
6 months
Total SO2
94
Analytical Data
pH level:
3.61
Acidity:
5.5 g/L
Alcohol:
14 %
Dry extract:
36.4 g/L
Total SO2
94
Residual sugar:
6.1 g/L
See Brand
