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. -
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.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening , the bowl shape rewards the wine's structure.
- 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.
- 1990 — First Zenato Valpolicella Ripassa DOC commercial release
Facts
- Producer
- Zenato
- 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.