Questo vino
Vineyard and terroir
Ripassa comes from hillside vineyards in Valpolicella at an average altitude of 250–300 metres, with south-east and south-west exposures. The soils are predominantly Cretaceous and calcareous, with abundant stones. The Guyot-trained vines average 20 years of age and carry eight to ten buds per plant. Yield is 100 quintals per hectare.
Grapes
85% Corvina Veronese, 10% Corvinone and 5% Rondinella.
Vinification
The grapes are picked by hand from late September through the first ten days of October, then destemmed and crushed. They macerate in stainless-steel vinifiers for 10–12 days. Once alcoholic fermentation is complete, the wine is gently pressed off the skins and held in steel until January. It is then passed over the freshly pressed pomace of the dried Amarone grapes, initiating a second fermentation lasting seven to eight days at 22°C. This ripasso process increases colour, body, extract, aroma and alcoholic strength.
Ageing
The technical sheet specifies at least 24 months in wood followed by 12 months in stainless steel before bottling. The principal wine page describes 18–20 months in French oak followed by further bottle refinement.
Technical data
The 2021 Wine Club release is labelled at 14% alcohol. Serving temperature: 18°C.
Tasting profile
Deep ruby red. The current technical profile opens with crisp cherry, redcurrant and violet, complemented by spice, light toast and a subtle balsamic line. The palate is balanced and dynamic, combining freshness and softness with polished tannins, good structure and a persistent fruity and spicy finish. The broader house description emphasizes mature red fruit, sour cherry, plum, sweet spices and dark chocolate, together with a concentrated yet extremely smooth, velvety texture.
Serving and pairing
Serve at 18°C with braised dishes, roast red meats, stewed game or mature cheeses. It also suits Veronese dishes such as pastissada de caval and polenta with mushrooms.
Label / history
The name Ripassa refers directly to the second passage of Valpolicella over Amarone pomace. The wine is presented as one of the key expressions in Zenato’s winemaking development, combining the local ripasso tradition with extended maturation.
