Gran Cru - Grappa Riserva Cognac Cask 42 ° Distilleria...
The fantastic world of stills, in addition to creating wonderful spirits, allows for the cultivation of friendships and bonds among families who...
Data sheet
Immediately after the fermentation of the raisins of Amarone, the best selection of Valpolicella "passes back" on the Amarone marc, starting the second short fermentation; in this way the alcohol content increases and a product richer in colour, extracts and aromas is obtained.
After ageing in French oak tonneaux for 18/20 months, this is followed by a subsequent rest in the bottle for 6 months.
The result of this process is a refined and concentrated wine, extremely soft and velvety, with intense aromas of small red fruits.
The Ripassa offers the palate fruity scents and a very fine tannin, with an aura of chocolate and spices. It represents one of the most significant wines of the enoic evolution of Zenato.
Grape varieties: 85% CorvinaVeronese, 10% Rondinella, 5% Corvinone.geographical location and characteristics of the vineyard: hilly area of Valpolicella, exposure to the South-East South-West.average altitude of the land: 250-300 meters above sea level. Soil type:mainly cretaceous, calcareousStreeding system and planting density:guyot, with about 5,000 vines per hectareAverage age of the vines: 10/15 yearsWeed load: 8/10 per plantingPer hectare:100 quintalsEpoch and harvesting time:first and second decade of October. Manual harvesting. Vinification: The grapes are crushed and destemmed and macerated in stainless steel fermentation for 10-12 days. Once the alcoholic fermentation is completed, the new wine is separated from the skins by means of a soft press and stored in steel tanks until the month of January, when the dried grapes are crushed to produce Amarone. At this point, the Valpolicella is "pressed" on the Amarone marc for 7-8 days at a temperature of 25-28°C. This is followed by a period of 18 months of aging in tonneaux and a few months of bottle aging in temperature controlled environments.
Colour:deep ruby red. Bouquet: intense, fine and persistent, with hints of black cherry and plum. Taste: harmonious and velvety, with good structure. Serving temperature: 18°CGastronomic pairings: excellent with game dishes, grilled meat and roasts, cold cuts and mature cheeses.
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