Ripassa is the name that Zenato has given to this wine, which is closely related to Amarone.
This wine is closely connected to the greatest wine of Valpolicella: Amarone. After pressing the dried grapes from which Amarone is made, this Valpolicella is passed over the still warm marc of Amarone. A second alcoholic fermentation begins, increasing the alcoholic content and the wine becomes richer in colour, bouquet and body.
Grape variety: 85% Corvina, 10% Rondinella, 5% Oseleta.
Vinification: the grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is complete, the new wine is separated from the skins by light pressing and conserved in large oak casks of 54 and 75 hectolitres until February; this is the period in which the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28 °C.The wine is aged for 18 months in 500 lt. oak casks and barrels.
Colour: deep ruby red.
Bouquet: intense, elegant and persistent.
Palate: harmonious and velvety, with a good structure.
Serving temperature: serve at 18-20 °C.
Gastronomic combinations: excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.
Price 20 € Score 91/100 MWCH Glasses Via zenato.it
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