Ripassa Valpolicella Ripasso DOC Superiore Zenato

Denomination: DOC Superiore

Grapes: 85% Corvina Veronese, 10% Rondinella, 5% Corvinone

Production area: hilly area of ​​Valpolicella

Vineyard exposure: South-East and South-West exposure

Average altitude of the land: 250-300 meters above sea level

Soil type: mainly cretaceous, calcareous

Training system and plant density: guyot, with about 5,000 vines per hectare

Average age of the vines: 10/15 years

Bud load: 8/10 per plant

Yield per hectare: 100 quintals

Harvest period: first and second ten days of October

Vinification: The grapes, harvested by hand, are crushed and de-stemmed and macerated in a stainless steel vat for 10-12 days. Once the alcoholic fermentation is over, the new wine is separated from the skins by a soft press and stored in steel tanks until January, when the dried grapes are pressed to produce Amarone. At this point the Valpolicella is "passed over" on the Amarone pomace with a stay of 7-8 days at a temperature of 25-28 ° C. This is followed by an aging period of 18 months in tonneaux and a refinement in the bottle for a few months in controlled temperature environments

Color: deep ruby ​​red

Bouquet: intense, fine and persistent, with hints of black cherry and plum

Taste: harmonious and velvety, with good structure

Serving temperature: 18°C

Food matches: excellent companion with game dishes, grilled meats and roasts, cold cuts and aged cheeses.

Bottled by Zenato Azienda Vitivinicola Srl - Peschiera del Garda (VR) - Italy