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Ripassa della Valpolicella Doc Superiore. Zenato75 cl.

Ripassa della Valpolicella Doc Superiore. Zenato75 cl.

Grape Varieties 80 % Corvina Veronese, 10 % Rondinella, 10 % Sangiovese

Growing Area and Vineyard Profile

The Classico area of the Sant’Ambrogio commune hills.

Vineyard aspect: Southeast

Average altitude: 250/300 metres

Soils profile: Predominantly clay-shale and chalk

Training System and Planting Density

Pergola trentina, with 3,000 vines/hectare

Average age of producing vines: 24 years

Number of buds: 16

Yield per hectare 100 quintals

Harvest Period and Method

Mid to late September. Manual harvesting

Wine Production Following manual harvesting and crushing-destemming, the fruit is given the traditional 5-6-day maceration on the skins in steel fermenters. After fermentation, the wine is pressed off and the press wine set aside. Upon completion of malolactic fermentation, maturation follows in 33- and 55 hl oak botti. It is then kept in steel until February, when the dried grapes are crushed to produce Amarone. Now the Valpolicella is “re-passed” over the Amarone pomace, then given a 10-day maceration at 25-30°C. An 18-month maturation follows, with part of the wine in small oak, some in larger Slavonian oak cases. A carefully-monitored 6 months’ bottle-ageing completes the process

Service: When and How Server at 18°C.

Can be cellared several years.

Serving Suggestions Ideal with all game, roasts, and grilled/barbecued dishes.



€ 17,50


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