Structure

Bodymedium
Tanninmedium
Acidityhigh
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 3 to 10 years from vintage.
vintage3 yrs10 yrs12 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedMedium tanninHigh acidityDryMedium finish

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.
  • Grilled lamb chops with rosemary
    The wine's high acidity and dried herb character complement rosemary-grilled lamb.

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. 1990: First 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

What does Zenato Valpolicella Superiore Ripassa taste like?

On the nose, cherry, dried plum, spice, tobacco, cedar. On the palate, morello cherry, tobacco, pepper, cedar, dried herbs. Structurally medium-bodied, medium tannins, high acidity with a medium finish. 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.

When should I drink Zenato Valpolicella Superiore Ripassa?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Zenato Valpolicella Superiore Ripassa?

Pasta al pomodoro con salsiccia is the canonical pairing; Grilled lamb chops with rosemary is the other strong match. Spiced sausage in tomato sauce and the wine's pepper-cherry notes are a classic match.

What grapes are in Zenato Valpolicella Superiore Ripassa?

The blend is Corvina (60%), Oseleta (20%), Rondinella (15%), Molinara (5%). The wine is classified as Valpolicella Ripasso DOC.

Tags

corvina dry high acid medium body medium tannin medium term molinara mood easygoing mood rustic occasion dinner party occasion weeknight old world oseleta pairs with pasta red sauce pairs with pork pairs with red meat price trade up rondinella still red value pick

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