# Valpolicella Ripasso Superiore (2018)

- **Producer:** Azienda Agricola Zanoni Pietro
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.0%
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, red cherry, chocolate, spice, leather, dried apple skin, medicinal herb

## About this wine

The Zanoni Valpolicella Ripasso Superiore 2018 is produced by Azienda Agricola Zanoni Pietro, a family winery with roots in the early 1900s. Winemaker Pietro Zanoni focuses on authentic Valpolicella wines that express the region's character, respecting local grape varietals and traditional methods. The grapes, primarily Corvina, Corvinone, and Rondinella, are grown in the hills north of Verona, on medium-textured, stony soils. A defining characteristic of this wine is the 'Ripasso' method, a second fermentation on the lees from Amarone or Recioto production, which enhances its complexity and body.

## Interesting facts

- The 'Ripasso' method means 'repassed' in Italian, referring to the wine being 'repassed' over grape skins.
- This technique adds color, tannins, and aromatic complexity.
- It's a way to create a richer wine without the extended drying of Amarone grapes.
- The Zanoni family has been making wine for over a century.

## Food pairing

The wine's medium-plus body and balanced tannins complement the richness of red meats and hearty pasta dishes. Its savory character and subtle fruit notes can cut through the richness of braised dishes and stand up to aged cheeses.

## Wine making process

The Zanoni Valpolicella Ripasso Superiore begins with a manual harvest in early October. Grapes undergo crushing and a 10-day fermentation at controlled temperatures with pump-overs for extraction. Malolactic fermentation occurs in steel tanks. The distinctive 'Ripasso' method involves a second fermentation on the lees from Amarone or Recioto production, adding complexity and body. Following this, the wine is aged for six to eight months in used oak vats, then briefly in steel tanks before bottling. The producer employs sustainable vineyard practices and uses organic products.