From 95 hectares of vineyards between San Benedetto di Lugana, in Valpolicella, Verona, Italy Zenato crafts refined, acclaimed, and elegant red wines from the Italian varieties, Corvina, Rondinella, and Oseleta. This is the land of the celebrated dried fruit-filled Amarone. As Valpolicella and Amarone are made from the same varieties, they share similar characteristics, though their character is often quite different. Where Amarone delivers mouth-coating richness from the drying of the fruit and extensive barrel and bottle aging, Valpolicella has a nice amount of freshness and acidity, while still displaying fruit-filled abundance.
For Zenato’s Rippassa Valpolicella Rippaso ($30) the winery takes the best dried Valpolicella grapes that have been used for producing Amarone, and “passes over” (ripassa) the Amarone pomace. This creates a second fermentation of the fruit, creating the Ripassa wine, a highly concentrated, voluptuous wine, with a core of freshness intertwined with the richness, layering dried cherry, dark chocolate, and toasted baking spice. A beautiful wine, perfect for the holiday.
I love wines made from this process. A little more time involved, but a lot more flavor
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