2021 Technical Specifications
Alcohol 14.0%
Residual Sugar 8.7 g/L
pH 3.59
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 85% Corvina, 10% Corvinone, 5% Rondinella
Classification Valpolicella Ripasso Superiore DOC
Region Valpolicella Ripasso
Soil Calcareous silty-loam
Orientation Southeastern
Harvest Dates October
Fermentation Vessels Stainless steel tanks
Oak Types French and Slavonian oak
Sulfites 127.0 ppm
Contains Added Sulfites Yes
Production Volume 600,000 bottles
Bottles600,000
Production Details The sheet reports 20–22 days of maceration; first alcoholic fermentation lasting 12–15 days at 77–79°F and second fermentation lasting 8–10 days at 72–75°F; and racking as the maceration technique. Its table specifies 18 months before bottling in wood comprising 80% tonneaux and 20% large oak, French/Slavonian oak vessels one to five years old, followed by six months in bottle. The narrative separately describes six months in tank and 18 months in French Allier tonneaux before six months in bottle. It also reports dry extract of 39.5 g/L and an unspecified-basis “Acidity” value of 6.4 g/L; the latter is not promoted to total_acidity_gl because the acid-equivalent basis is unstated.
Tasting Notes Deep ruby red; blackberry, black currant, spice, pepper and leather; smooth and viscous, with balanced acidity and alcohol.
Food Pairing Risotto, Lyonnaise sauces, beef negimaki and rabbit ragù
Vintages
2019 Technical Specifications
Alcohol 14.0%
Residual Sugar 6.1 g/L
pH 3.61
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties 80% Corvina, 10% Rondinella, 10% Oseleta
Region Valpolicella Ripasso
Soil Calcareous silty-loam
Orientation Southeastern
Harvest Dates October
Fermentation Vessels Stainless steel tanks
Oak Types French and Slavonian oak
Sulfites 94.0 ppm
Production Volume 800,000 bottles
Bottles800,000
Production Details The sheet reports 20–22 days of maceration; first alcoholic fermentation lasting 12–15 days and second fermentation lasting 8–10 days; racking; 18 months before bottling in wood comprising 80% tonneaux and 20% large oak, using French/Slavonian vessels one to five years old; and six months of bottle aging. Its narrative additionally describes six months in tank and 18 months in French Allier tonneaux. Dry extract is reported as 36.4 g/L. The sheet’s “Acidity” value is 5.5 g/L without an acid-equivalent basis, so it is not promoted to total_acidity_gl.
Tasting Notes Deep ruby red; blackberry, black currant, spice, pepper and leather; smooth and viscous, with balanced acidity and alcohol.
Food Pairing Risotto, Lyonnaise sauces, beef negimaki and rabbit ragù
Producer Information
Website
Address
Via San Benedetto 8, 37019 Peschiera del Garda (VR), Italy
Phone
+39 045 755 0300
Email
Owner
Zenato Family