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 linger forever. Ripassa represents one of the most important milestones in Zenato’s winemaking evolution.
Robert ParkerThe 2013 Valpolicella Ripasso Superiore Ripassa offers bold aromatic intensity with relatively subdued aromas of spice, tobacco and dried fruit. The fruit tones come forward as dried raspberry, cassis, plum and blackberry. Despite the full and generous nature of the bouquet, the mouthfeel is snappy and straight-shooting. It shows moderate intensity on the otherwise exaggerated scale of bold Ripasso wines. Bitter almond and sour cherry flavors appear on the close.
Wine SpectatorAn elegant Valpolicella, with fine tannins and fresh acidity layered with flavors of ripe black cherry, incense and orange zest. A rich hint of loamy earth lingers on the lasting finish. Drink now through 2021. 10,000 cases imported. -AN
James Suckling"This red always shows a solid texture of polished tannins and ripe fruit with berry, chocolate and black tea. Full body. Plenty of fruit yet reserved and pretty. The best in a long time. Drink now or hold." James Suckling, 94 Points