Zenato Ripassa Valpolicella Superiore

Ripassa Valpolicella Superiore DOC bottle image

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.

Zenato Winery
Nadia Zenato
Zenato Family
Zenato Vineyards
Zenato Wine Cellar
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Acclaim
“A velvety red, offering fine tannins and a pleasing palate of plump cherry, dried fig, espresso crème and baking spices. Juicy and well-balanced.”
— Wine Spectator, Dec 2014
“With the trademarked name "Ripassa," the 2011 Valpolicella Ripasso Superiore Ripassa is a double-fermented wine that marries Valpolicella and Amarone grape pomace. This edition shows some of the heat of the vintage with dark fruit tones, blackberry jam and soft tannins. It should drink well for up to five or six more years.”
— Wine Advocate, Dec 2014
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Vineyard & Production Info
Production area/appellation:
Valpolicella DOC
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
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Winemaking & Aging
Maceration length:
20-22
Varietal composition:
85% Corvina, 10% Rondinella, and 5% 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:
Barrels
Size of aging container:
300-500 L
Type of oak:
French
Length of aging before bottling:
18 months
Age of Aging Container:
One-Five years
Length of bottle aging:
6 months
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Analytical Data
pH level:
3.6
Acidity:
5.8 g/L
Alcohol:
14.1 %
Dry extract:
38 g/L
Residual sugar:
6.2 g/L