Zenato
Ripassa Valpolicella Ripasso Superiore Corvina Blend
Valpolicella, Verona, Veneto, Italy
After pressing dried grapes from making Amarone, Valpolicella wine is passed over the still warm skins of Amarone for 2nd alcoholic fermentation, increasing the alcoholic content, aromas and color. Blend of 85% Corvina, 10% Rondinella, 5% Oseleta. Deep Ruby with aromas of sweet dried berry fruits and pepper spice. On the palate ripe blackberry, currants and sweet cherry with complex spice. Well balanced with acidity and alcohol, full-body with soft tannins on long finish. Nice value.
After pressing dried grapes from making Amarone, Valpolicella wine is passed over the still warm skins of Amarone for 2nd alcoholic fermentation, increasing the alcoholic content, aromas and color. Blend of 85% Corvina, 10% Rondinella, 5% Oseleta. Deep Ruby with aromas of sweet dried berry fruits and pepper spice. On the palate ripe blackberry, currants and sweet cherry with complex spice. Well balanced with acidity and alcohol, full-body with soft tannins on long finish. Nice value.
Jul 6th, 2021
Black raspberries, sweet violets, tobacco and hints of licorice form a dazzling bouquet on the 2016 Ripassa. This is silky-smooth, with a dark fruit persona. It’s persistent and balanced, as hints of nuanced tannins and tart wild berries create a slightly grippy finale. $22.00 (Eric Guido, Vinous, March 2021)
Black raspberries, sweet violets, tobacco and hints of licorice form a dazzling bouquet on the 2016 Ripassa. This is silky-smooth, with a dark fruit persona. It’s persistent and balanced, as hints of nuanced tannins and tart wild berries create a slightly grippy finale. $22.00 (Eric Guido, Vinous, March 2021)
Mar 2nd, 2021Black raspberries, sweet violets, tobacco and hints of licorice form a dazzling bouquet on the 2016 Valpolicella Superiore Ripassa. This is silky-smooth with a dark fruit persona that’s beautifully lifted by salty acids and minerals, which create a juicy expression. It’s persistent and balanced, leaving the palate aching for more, as hints of nuanced tannins and tart wild berries create a slightly grippy finale. What a beautiful wine and - dare I use the term? - “Baby Amarone.” (Eric Guido, Vinous, February 2021)
Black raspberries, sweet violets, tobacco and hints of licorice form a dazzling bouquet on the 2016 Valpolicella Superiore Ripassa. This is silky-smooth with a dark fruit persona that’s beautifully lifted by salty acids and minerals, which create a juicy expression. It’s persistent and balanced, leaving the palate aching for more, as hints of nuanced tannins and tart wild berries create a slightly grippy finale. What a beautiful wine and - dare I use the term? - “Baby Amarone.” (Eric Guido, Vinous, February 2021)
Still the best Ripassa around.
Still.
Still the best Ripassa around.
Still.
Dark purple color. A baby Amarone. Aromas and flavors of black currant, plum, black olives, lavender baking spices, figs, iron and black olives. Hint of bitter coffee and smoke on the very long finish. Medium-plus body. So complex. Thanks for sharing, Ron B!
Dark purple color. A baby Amarone. Aromas and flavors of black currant, plum, black olives, lavender baking spices, figs, iron and black olives. Hint of bitter coffee and smoke on the very long finish. Medium-plus body. So complex. Thanks for sharing, Ron B!
Mar 20th, 2023
2016 vintage. A favourite Ripasso. Enjoyable.
2016 vintage. A favourite Ripasso. Enjoyable.
Nov 10th, 2022
Nariz: ciruela, pasas, higo, regaliz
Boca: Tanino M sedosos, Acidez M-, Alcohol M+
Consistente y buen valor. Tomar ahora (drink now).
Nariz: ciruela, pasas, higo, regaliz
Boca: Tanino M sedosos, Acidez M-, Alcohol M+
Consistente y buen valor. Tomar ahora (drink now).
Oak, fruitiness, sourness, violet tanning are well balanced. Not sweet. Quite special, elegant. It has a value wine lovers should taste. 2016 @1222, xiaduo -, 220215-220226
Oak, fruitiness, sourness, violet tanning are well balanced. Not sweet. Quite special, elegant. It has a value wine lovers should taste. 2016 @1222, xiaduo -, 220215-220226
Feb 15th, 2022