Description
Zenato is a classic and traditional producer of Amarone. The “Ripassa” style is a landmark winemaking technique from the Valpolicella region of northeastern Italy. It bridges the gap between the light and refresh Valpolicella and a heavy, intensely concentrated Amarone. Composed of Corvina, Rondinella, Molinara.
Often fondly nicknamed a “baby Amarone,” this wine serves as a historic benchmark. In fact, founder Sergio Zenato pioneered and trademarked the specific fantasy name “Ripassa” with a final “a” in the 1980s. This move occurred well before the broader region officially adopted and regulated the lowercase “ripasso” category.
- The “Repassing”: Right after the high-end Amarone production finishes, this fresh Valpolicella wine is poured over the warm, leftover Amarone grape skins and pomace.
- Second Fermentation: Contact with the sugar-rich, air-dried Amarone skins triggers a short, 8-to-10-day secondary fermentation. This adds alcohol, deeper color, heavier body, and complex aromas.
- Aging: The wine is aged for roughly 18 to 24 months in French oak barrels (tonneaux) before bottling to soften and integrate its flavors.
“An aromatic, savory streak of tarry smoke and leather offers a subtle underpinning for the rich mesh of Amarena cherry, cured tobacco, licorice and warm spices on display in this harmonious red, with supple, well-knit tannins. Corvina, Rondinella and Corvinone. Drink now through 2030. 30,000 cases made, 7,000 cases imported.” – 92 points, Wine Spectator (Nov 2024)
Typically a cold weather wine, but perfect during the summer months with your slow smoked pulled pork or bbq brisket or tri-tip.