Ripassa Valpolicella Zenato
Case quantity may have a lead time of 1-2 days
ABV 14%
Zenato gives the name 'Ripassa' to this wine, which shares many of the characteristics of their Amarone.
As soon as the fermentation is completed of the dried grapes for the Amarone, selected lots of Valpolicella are then 're-passed' on the Amarone pomace, thus initiating a second fermentation which increases slightly the alcoholic content and gives the wine deeper colour, increased extract, and more complex aromas.
After 6 months’ bottle-ageing, the result is a rounded, velvet-textured wine with rich, complex aromas of berries and an impressively lengthy finish that seems to linger forever.
ABV 14%
Zenato gives the name 'Ripassa' to this wine, which shares many of the characteristics of their Amarone.
As soon as the fermentation is completed of the dried grapes for the Amarone, selected lots of Valpolicella are then 're-passed' on the Amarone pomace, thus initiating a second fermentation which increases slightly the alcoholic content and gives the wine deeper colour, increased extract, and more complex aromas.
After 6 months’ bottle-ageing, the result is a rounded, velvet-textured wine with rich, complex aromas of berries and an impressively lengthy finish that seems to linger forever.
ABV 14%
Zenato gives the name 'Ripassa' to this wine, which shares many of the characteristics of their Amarone.
As soon as the fermentation is completed of the dried grapes for the Amarone, selected lots of Valpolicella are then 're-passed' on the Amarone pomace, thus initiating a second fermentation which increases slightly the alcoholic content and gives the wine deeper colour, increased extract, and more complex aromas.
After 6 months’ bottle-ageing, the result is a rounded, velvet-textured wine with rich, complex aromas of berries and an impressively lengthy finish that seems to linger forever.
ABV 14%
Zenato gives the name 'Ripassa' to this wine, which shares many of the characteristics of their Amarone.
As soon as the fermentation is completed of the dried grapes for the Amarone, selected lots of Valpolicella are then 're-passed' on the Amarone pomace, thus initiating a second fermentation which increases slightly the alcoholic content and gives the wine deeper colour, increased extract, and more complex aromas.
After 6 months’ bottle-ageing, the result is a rounded, velvet-textured wine with rich, complex aromas of berries and an impressively lengthy finish that seems to linger forever.