Valpolicella Ripasso Doc Superiore Zenato Ripassa

Ripassa Ripasso Zenato is a peculiar wine from the Valpolicella area. The grapes for the production of this Ripasso are picked in the middle of October and vinified with maceration for 10-12 days at a controlled temperature. Once separated from the skins, the wine rests in steel tanks until January. In this month, the dried-out grapes for the production of the Amarone are pressed, whose remaining marc are wet with the Ripasso wine, so that the skins can transfer their aromas and flavours to the Ripasso. This second maceration lasts for about 7-8 days at a temperature of 25-27° C. After that the wine is separated again from the skins, it is put in tonneaux for 18 months before being bottled. The bottles rest in the cellar for 6 months before being released on the market.