# Zecci Valpolicella Ripasso Superiore (2023)

- **Producer:** Casa Vinicola Botter
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Corvinone, Rondinella
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €15
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, black pepper, vanilla, cedar, cloves, dried fig, prune, leather

## About this wine

Zecci Valpolicella Ripasso Superiore is crafted in the heart of Veneto, Italy, under the curation of the historic Casa Vinicola Botter. This organic expression represents a harmonious marriage of traditional Veronese viticulture and modern ecological mindfulness. The Valpolicella region, nestled between Lake Garda and the Lessini Mountains, provides a unique microclimate that yields grapes with vibrant acidity and concentrated flavors. Zecci focuses on showcasing the authentic character of the local Corvina, Corvinone, and Rondinella varieties, delivering a wine that honors the rich heritage of the Ripasso method while adhering to strict organic farming standards.

## Interesting facts

- The 'Ripasso' method is often called a 'double fermentation' technique, literally translating to 're-passed' over Amarone skins.
- This wine is certified organic, ensuring no synthetic pesticides or herbicides were used in the vineyards.
- Valpolicella Ripasso bridges the gap between the light, fresh style of classic Valpolicella and the intense complexity of Amarone.

## Food pairing

The medium-plus body, vibrant acidity, and rich dark fruit profile of Valpolicella Ripasso make it an exceptional match for savory, protein-rich dishes. The wine's structure cuts through the fat of slow-cooked meats, while its subtle dried-fruit notes complement sweet-and-savory elements like cherry reductions or caramelized onions. Its moderate tannins also pair beautifully with aged cheeses and earthy mushroom dishes without overpowering them.

## Wine making process

This wine is produced using the traditional 'Ripasso' technique. The process begins with the fermentation of fresh Corvina, Corvinone, and Rondinella grapes to create a basic Valpolicella. In late winter, this young wine is re-fermented on the warm, sugar-rich grape pomace remaining from the production of Amarone and Recioto. This second fermentation enhances the wine's structure, alcohol, body, and aromatic complexity. Following this process, the wine is aged in oak casks to soften its tannins and integrate its rich flavors before bottling.