Zenato Valpolicella Superiore Ripassa

Profile

In the glass

Aroma: cherry, dried plum, spice, tobacco, cedar, dark chocolate hint

Palate: morello cherry, tobacco, pepper, cedar, dried herbs, sweet spice

Zenato's Ripassa shows the Oseleta grape's peppery-spice influence even at the mid-tier level: good concentration from refermentation over dried skins with a distinguishing warmth from the native Oseleta component.

What it pairs with

• Pasta al pomodoro con salsiccia Spiced sausage in tomato sauce and the wine's pepper-cherry notes are a classic match.More wines for sausages →
• Grilled lamb chops with rosemary The wine's high acidity and dried herb character complement rosemary-grilled lamb.More wines for lamb →

With cheese

Asiago d'Allevo Our pick Mezzano and Vecchio have a firmer, more savoury paste that wants a red with some structure. A Ripasso, refermented on dried Amarone skins, gives medium tannin and high acidity, enough to match the cheese without drowning it. Monte Veronese Our pick D'Allevo turns slightly piquant with age, per Qualigeo. A Valpolicella Ripasso, refermented on dried Amarone skins, brings medium tannin and a little more weight than Bardolino, enough to meet that savoury edge.

How to serve Zenato Valpolicella Superiore Ripassa

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
4. Pair with. Pasta al pomodoro con salsiccia, Grilled lamb chops with rosemary. Match the wine's structure to the dish's fat and salt.

History

Zenato's Ripassa was introduced as the estate's mid-tier offering, using the ripasso technique to add complexity and depth to their Oseleta-inflected Valpolicella blend.

1. 1990First Zenato Valpolicella Ripassa DOC commercial release

Facts

Producer

Zenato · visiting guide

Grapes

Corvina (60%), Oseleta (20%), Rondinella (15%), Molinara (5%)

Classification

Valpolicella Ripasso DOC

Oak

Aged 18 months in Slavonian oak; refermented over dried Amarone skins

ABV

13.5%

Price

€22-35 at retail

Drinking window

3-10 from vintage

First vintage

1990

Frequently asked about Zenato Valpolicella Superiore Ripassa

Tags