Immediately after the fermentation of the dried Amarone grapes, the best selection of Valpolicella “passes over” the Amarone pomace, starting the second short fermentation; in this way the alcohol content increases and a product richer in color, extracts and aromas is obtained.

After aging in French oak tonneaux for 18/20 months, followed by a subsequent rest in the bottle for 6 months.

The result of this process is a refined and concentrated wine that is extremely soft and velvety, with intense aromas of small red fruits.

Ripassa offers fruity hints and very fine tannins on the palate, with an aura of chocolate and spices. It represents one of the most significant wines of Zenato’s wine evolution.