Valpolicella Superiore Ripasso Ripassa 2019

Ripassa by Zenato iss the result of research and experience; it represents an important result and a commercial success for the company. The practice of “ripasso” has been used to increase alcohol, color and body of a young wine. The dried grape skins resulting from Amarone wine making are added to a Valpolicella wine produced a few months earlier and stored in steel. This new contact of young Valpolicella wine with wet Amarone skins activates a new fermentation. In 7-8 days the wine is enriched with a surplus of structure and softness; then it ages for over 18 months in small French oak barrels to smooth out every corner and also acquire new aromas.