Zenato
Zenato Valpolicella Ripasso Superiore Ripassa 2020
| Denomination | Valpolicella Ripasso DOC |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 85% Corvina, 10% Rondinella, 5% Oseleta |
| Aging | In tonneaux for 18 months, followed by light bottle ageing for 6 months. |
Description
From the dried grapes used for the production of Amarone, the best selection of Valpolicella is refermented immediately after fermentation to begin the second fermentation that enriches the alcohol content, colour, extracts and aromatic bouquet. Ripassa represents one of the most significant wines in the company's oenological evolution.
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1960
- Oenologist: Alberto Zenato
- Bottles produced: 2.000.000
- Hectares: 95
The history of the Zeneto winery was born in San Benedetto di Lugana. It's a story of passion and hard work, a total identity with its territory and people, of entrepreneurial skills and openness to innovation with new winemaking techniques and investment in native grape varieties.
The company, immersed in a landscape softened by morainic hills, has an area of 95 hectares in the most vocational areas of Lugana and in the classic area of Valpolicella. Two faces, one white, the other red, both emblems of quality wines that are born from a visceral passion for the territory, respect for time and a family tradition that has been enhancing the local varieties for 60 years.
"Our family has maintained the sentiments, dedication and simplicity that have allowed us to become a concrete productive reality. This is why we think we can meet the needs and expectations of all those who look for reliability, personality and great quality in a wine"
(Sergio Zenato) Read more
| Name | Zenato Valpolicella Ripasso Superiore Ripassa 2020 |
|---|---|
| Type | Red green still |
| Denomination | Valpolicella Ripasso DOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 85% Corvina, 10% Rondinella, 5% Oseleta |
| Country | Italy |
| Region | Veneto |
| Vendor | Zenato |
| Origin | Valpolicella Area (Verona). |
| Wine making | The manually harvested grapes are destemmed and macerated in stainless steel fermenters for 10 to 12 days. Once the alcoholic fermentation is complete, 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 refermented on the Amarone marc with a 7/8 day soak at a temperature of 25°C - 28 °C. |
| Aging | In tonneaux for 18 months, followed by light bottle ageing for 6 months. |
| Allergens | Contains sulphites |
