The Zenato family’s journey into the world of wine began in 1960 when Sergio followed his intuition to take a chance and believe in the vineyards of the Santa Cristina estate in the renowned Lugana wine-growing region, straddling Sirmione and Peschiera along the southern shore of Lake Garda. Following the immediate success of their Turbiana-based whites, the Zenato family began planting and producing red wines in the nearby Valpolicella region using Corvina, Rondinella and Oseleta, achieving great success here too. Today, this success is reflected in 95 hectares of vineyards across Lugana, Valpolicella and an estate in Bolgheri, Tuscany. Ripasso Superiore Ripassa is a dry red wine resulting from a blend of Corvina, Rondinella and Oseleta from the estates in Sant’Ambrogio di Valpolicella. This wine is produced through the second fermentation of Valpolicella Classico wine on the dried-out pomace of Amarone to achieve greater colour, body and aromas. The wine is then aged in French oak tonneaux for 18–20 months and in the bottle for a further 6 months. E(100 ml) 341 kJ / 81 kcal
With an intense ruby red colour, Ripassa di Zenato is a wine that captivates with its deep aromas of ripe wild berries, sweet spice and cocoa. On the palate, it is extremely velvety, smooth and generous. The tannins are refined and a balsamic note accompanies the finish.
A Veneto red to enjoy every day with red meat and game dishes. Cheeses, cured meats and traditional Venetian dishes.
To fully appreciate its style, this wine should be served at a temperature of 18–20°C.