Ripassa - Valpolicella Ripasso D.O.C. Superiore - Zenato

Sergio Zenato started his production of Lugana wines more than 60 years ago in Peschiera del Garda at the southern tip of Lake Garda. When he took over the Costalunga estate, in the heart of Valpolicella Classica to the east of the lake in the 90’ies, Sergio Zenato wanted to measure himself in a new venture: to make it a model vineyard, beautiful to look at, cared for in every detail, in which to apply modern agronomic techniques and at the same time resume the traditional methods that had defined the Valpolicella landscape. Today the 35 hectares of vineyards are planted with the renowned Corvina, Rondinella, Corvinone and Oseleta grape varieties.

In the harvest, the grapes were manually picked and carefully selected, de-stemmed and macerated in stainless steel tanks and fermented for 10-12 days. Once the alcoholic fermentation was completed, the wine separated from the skins by light pressing and conserved in stainless steel tanks until January. At this point, the Valpolicella is passed over the marc from the Amarone production for a period of 7-8 days at a temperature of 25-28°C. The resulting Ripasso wine was matured at a controlled temperature for 18 months in large oak barrels and finally for a few months in bottles.