The Ripasso process was developed to give Valpolicella wines a punch with Amarone. To do this, the Valpolicella is mixed with the pomace of the Amarone to draw strength and aroma from it.
For the Ripassa Valpolicella Superiore by Zenato, the best Valpolicella musts are used and combined with the amarone pomace for 7-8 days. The grape variety for this high-quality wine is mainly Corvina Veronese, with small parts of Rondinella and Corvinone. The wine then spends 18 months in large traditional wooden barrels, where it slowly matures towards its drinking phase. The Ripassa is one of the most important wines in the Zenato range, a flagship for the high standard of this producer.
The Zenato Ripassa has a dark ruby red colour. Its scent is reminiscent of dried plums, chocolate and black cherries. On the palate it is juicy and intense, but with all its power it is always velvety and pleasantly warming without being burnt. So best balance. Due to its power, the Zenato Valpolicella Ripassa is an ideal partner for grilled meat dishes and winter stews, it also copes well with intense hard cheeses.
The 2018 vintage was awarded a gold medal at the Mundus Vini wine awards, James Suckling gave an impressive 93/100, as did the Wine Enthusiast. The Wine Spectator is at 92/100.
