Immediately after the fermentation of the dried Amarone grapes, the best selection of Valpolicella "passes" the Amarone pomace and begins the second, short fermentation; in this way the alcohol content increases and a product is obtained that is richer in color, extracts and aromas. After 18/20 months of aging in French oak tonneaux, a subsequent bottle rest of 6 months follows. 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, Ripassa offers fruity aromas and very fine tannins with an aura of chocolate and spices. It is one of the most important wines in Zenato's oenological development.
