VALPOLICELLA CLASSICO SUPERIORE RIPASSO ZENATO

This wine is closely linked to the largest wine of Valpolicella: Amarone.

After the dried Amarone grapes were fermented Valpolicella is made. That is why it is called Ripasso.

Maceration on the skins lasts 5-6 days in stainless steel tanks. The wine is aged in oak barrels. In February, the wine is transferred in stainless steel tanks. After that the Amarone is made. Then the Valpolicella is transferred on the pomace of the Amarone. The maceration lasts 10 days and is carried out at a controlled temperature.

Then the wine is aged for 18 months in barriques and oak barrels. After bottling, the wine is refined for 6 months in the bottle.

Serving temperature: 18 ° C.

Origin: Veneto

Grape varieties: Corvina Veronese, Rondinella, Sangiovese

Color: Deep ruby red

Nose: Intense, fine and long lasting.

Taste: Harmonious and velvety with a good density.

Recommendation: Optimal companion of game, grilled meats and roasts.

Manufacturer: Zenato

Format : 0,75
Alcohol Content : 13,5% Vol.



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