||85% Corvina, 10% Rondinella, 5% Oseleta
||The grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is completed, the new wine is separated from the skins by light pressing and conserved in large oak casks of 54 and 75 hectolitres until February; this is the period in which the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28 °C.
||18 months in 500 lt. oak casks and barrels.
||Excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.
||Price Zenato Ripassa Valpolicella Ripasso Superiore 2016 € 12.55