Zenato gives the name “Ripassa” to this wine, which shares many of the characteristics of our 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 read more...linger forever. Ripassa represents one of the most important milestones in Zenato’s winemaking evolution. (hide)
we had a bottle at eric's bday dinner in desenzano del Garda (2010). amazing!!!! Eric thought maybe too sweet, I loved it!!!! from Peschiera del Garda. great aroma.
good after taste
Sec, moyennement boisé et corsé
smooth on a hot summer evening
wonderfully sweet and friendly
drank at vespaio
bløt fyldig vin
very very good
Wine & SpiritsMade by running the Valpolicella wine over the pressings (or pomace) of the firmrsquo;s Amarones (this triggering a second fermentation and adding additional depth and body), the 2003 Valpolicella Ripassa offers enticing notes of melted road tar, truffles, chocolate, jammy blackberry and cherry fruit, and grilled almonds. Full-bodied, intense, powerful, and beautifully balanced, it will drink well for 3ndash;4 years.