Immediately after the fermentation of the dried Amarone grapes, the best selection of Valpolicella "passes" the Amarone pomace and begins the branchy, short fermentation; in this way the alcohol content increases and one obtains a product richer in colour, extracts and aromas. After 18/20 months of aging in French oak tonneaux, it is then left to rest for 6 months in the bottle. The result of this process is a refined and concentrated wine, extremely soft and velvety, with intense aromas of small red fruits. On the palate, the Ripassa offers fruity aromas and very fine tannins with an aura of chocolate and spices. It is one of the most important wines of Zenato's oenological development.
