Zenato, Ripassa Valpolicella DOC Superiore (Magnum)

This wine is closely connected to the greatest wine of Valpolicella: Amarone. After pressing the dried grapes from which Amarone is made, Valpolicella wine is passed over the still warm marc of Amarone. A second alcoholic fermentation begins which increases the alcoholic content and the wine becomes richer in colour, bouquet and body.

The grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic
fermentation is completed, the new wine is separated from the skins by light pressing and conserved in stainless steel barrels until January. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28°C. The wine is aged for 18 months in oak barrels and
finally for a few months in bottles, stored at a controlled temperature.

Color: deep ruby red.
Nose: intense, elegant and persistent with hints of black cherry and plum.
Palate: harmonious and velvety, with a good structure.

Food Pairing: excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.