2007 Zenato Ripassa Valpolicella Superiore

Regular price $70.00 Sale

This wine is closely connected to the greatest wine of Valpolicella: Amarone. After pressing the dried grapes from which Amarone is made, the Valpolicella wine is passed over the still warm marc of Amarone. A second alcoholic fermentation begins which increases the alcoholic content and the wine becomes richer in colour, bouquet

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 completed, 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.

Geographical location and characteristics of the vineyard: Sant’Ambrogio di Valpolicella, on the hills of the Classic area. South-East and South-West exposure.
Average altitude of the land: 250-300 m a.s.l. Type of soil: mostly limy clay
Training system and planting density: guyot, with around 5,000 vines per hectare.
Average age of the vineyard: 10/15 years
Number of buds per plant: 8/10 per plant
Yield per hectare: 100 hundredweight
Period and method of the harvest: first and second 10-day periods of October. Manual harvest.
Colour: deep ruby red.
Bouquet: intense, elegant and persistent with hints of black cherry and plum.
Taste: harmonious and velvety, with a good structure.
Serving temperature: at 18°C.
Gastronomic combinations: Excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.

AWARDS
WINE SPECTATOR: 92 points - TOP 100 WINE SPECTATOR AL 48ESIMO POSTO
CONCOURS MONDIAL DE BRUXELLES: silver medal
IWSC: silver medal

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