2021 Zenato Ripassa Valpolicella Ripasso Superiore

Azienda Agricola Zenato is located in San Benedetto di Lugana, 25 kilometers west of Verona, the wine capital of Italy's largest wine region, Veneto. Sergio Zenato founded the wine company in 1960. Motivated by his passion for wine and dedication to quality, he puts all his energy and talent into making wines. This effort results, partly also through the use of authentic Italian grape varieties, in a very fine range of special wines of very high quality. Azienda Zenato has approximately 70 hectares of vineyards in Lugana and Valpolicella Classico.

The Veneto, known for its imaginative Venice and Lago di Garda. The varied landscape of the Veneto stretches from the Alps to the Adriatic Sea and includes mountains, hills, lakes, river valleys, plains and coastal areas.

More information about Veneto

In the field of wine production, the Veneto stands for both quantity and quality. With an annual production of about 9 million hectoliters from 75,000 hectares of vineyard, this region is number 1, closely followed by Apulieum; and Sicilium ;.

The quality is expressed in the allocation of the number of classifications: the region has 2 DOCGs and 19 DOCs. However, two thirds of the total wine production falls under the 9 IGTs of the region. This means that in addition to a large number of quality wines, the Veneto is also a major producer and exporter of relatively cheaper and easily drinkable wines. In the region almost all types of wine are represented: young white and red wines, a considerable amount of sparkling wines, solid red wines and finally the passiti, within which the Recioto di Soave even enjoys the status of DOCG.

The most famous wines are undoubtedly the Soave, the Valpolicella and the Bardolino. All three come from the westernmost part of the region, around the city of Verona and Lake Garda. The first is a dry white wine based on the Garganega, in combination with the Trebbiano di Soave. Large quantities of it are produced and exported. As with the Valpolicella and the Bardolino, the quality can be quite different, although there have been significant successes across the board in terms of quality in recent years.

The best dry Soave's are usually found at the winemakers who also score high with the sweet DOCG version of the Soave, the Recioto di Soave. A beautiful golden yellow wine, made from partially dried grapes from the Garganega, supplemented with a maximum of 30% Trebbiano di Soave and / or Chardonnay and / or Pinot blanc. The dry Soave has a slightly bitter aftertaste and is a suitable accompaniment for various fish dishes and seafood.

The Valpolicella, from the area around the village of the same name between Verona and Lake Garda, is a blend of various grape varieties of which the Corvina Veronese and the Rondinella form the main basis. The result, as mentioned, varies in quality, but in general the Valpolicella can be characterized as soft, full and dry, which makes it a good accompaniment to many meat and pasta dishes.

Information about The Amarone della Valpolicella

The Amarone della Valpolicella is a phenomenon in itself: the late harvested grapes are placed on reed mats to dry in the sun, or hung in well-ventilated areas, so that the grapes largely dry out while the sugars are preserved. The grapes are not pressed until January and a sugar- and extract-rich must is produced. The final result is a powerful red wine that can achieve an alcohol content of approximately 15% due to the overall fermentation of the grape sugars. In addition to the high alcohol content, the wine is characterized by an intense bouquet and a full, complex structure with a pleasant bitterness ('amaro'). Fits well with game and hearty meat dishes, as well as with matured cheeses and is very suitable for bottle aging. When the grape sugars are not completely converted into alcohol, this is called a Recioto di Valpolicella: a sweet red dessert wine with an alcohol content of at least 14%.

Information about The Bardolino

The Bardolino, also from the hills around Verona, is also gaining fame. The Bardolino Superiore and the Bardolino Classico Superiore are now even allowed to put DOCG on the label. These are ruby red wines that must have at least 12% alcohol and must have had wood aging for 1 year before being placed on the market. They are dry, slightly bitter, but very delicate wines that can be drunk with various light meat dishes, but also with antipasti based on meat and cheese. In addition to the Bardolino Superiore, people also know the increasingly popular Bardolino Novello and the Bardolino Chiaretto. The latter is partially prepared without grape skins and owes its light cherry-red color. Both should be drunk young and slightly chilled.

The Bianco di Custoza, also from the Verona area, is made from Garganega and Trebbiano Toscano, among others. It is a fresh, slightly spicy white wine that is gaining fame, not only in Italy itself but also beyond.

Another 'given' in the Veneto is the Proscecco, which comes from the northeastern part of the region, around the villages of Conegliano and Valdobbiadene, and is made from the grape variety by the same name. Although there are also sweet varieties, most Proseccos are dry and almost always sparkling to a greater extent (in the form of a Spumante) or to a lesser extent (in the form of a Frizzante). The inhabitants of the Veneto like to enjoy this fresh white wine as an aperitif or with various salads and light fish dishes.

Two areas that are gaining popularity in wine production are the Colli Berici, for its creditable wines from international grape varieties, and the Colli Euganei, where ever better red and white wines are produced from native grape varieties. The Gambellara is made in the Vicenza area, east of Verona. A soft dry white wine with a nice bitter aftertaste. Drink as aperitif or as a companion to various fish dishes, salads and light meat dishes.

Finally, we mention the Torcolato: a beautiful velvety golden yellow sweet wine from dried grapes with a rich bouquet and a delicate taste with notes of honey and almond. The Torcolato falls under the DOC Breganze.

The Veneto, known for its imaginative Venice and Lago di Garda. The varied landscape of the Veneto stretches from the Alps to the Adriatic Sea and includes mountains, hills, lakes, river valleys, plains and coastal areas.

More information about Veneto

In the field of wine production, the Veneto stands for both quantity and quality. With an annual production of about 9 million hectoliters from 75,000 hectares of vineyard, this region is number 1, closely followed by Apulieum; and Sicilium ;.

The quality is expressed in the allocation of the number of classifications: the region has 2 DOCGs and 19 DOCs. However, two thirds of the total wine production falls under the 9 IGTs of the region. This means that in addition to a large number of quality wines, the Veneto is also a major producer and exporter of relatively cheaper and easily drinkable wines. In the region almost all types of wine are represented: young white and red wines, a considerable amount of sparkling wines, solid red wines and finally the passiti, within which the Recioto di Soave even enjoys the status of DOCG.

The most famous wines are undoubtedly the Soave, the Valpolicella and the Bardolino. All three come from the westernmost part of the region, around the city of Verona and Lake Garda. The first is a dry white wine based on the Garganega, in combination with the Trebbiano di Soave. Large quantities of it are produced and exported. As with the Valpolicella and the Bardolino, the quality can be quite different, although there have been significant successes across the board in terms of quality in recent years.

The best dry Soave's are usually found at the winemakers who also score high with the sweet DOCG version of the Soave, the Recioto di Soave. A beautiful golden yellow wine, made from partially dried grapes from the Garganega, supplemented with a maximum of 30% Trebbiano di Soave and / or Chardonnay and / or Pinot blanc. The dry Soave has a slightly bitter aftertaste and is a suitable accompaniment for various fish dishes and seafood.

The Valpolicella, from the area around the village of the same name between Verona and Lake Garda, is a blend of various grape varieties of which the Corvina Veronese and the Rondinella form the main basis. The result, as mentioned, varies in quality, but in general the Valpolicella can be characterized as soft, full and dry, which makes it a good accompaniment to many meat and pasta dishes.

Information about The Amarone della Valpolicella

The Amarone della Valpolicella is a phenomenon in itself: the late harvested grapes are placed on reed mats to dry in the sun, or hung in well-ventilated areas, so that the grapes largely dry out while the sugars are preserved. The grapes are not pressed until January and a sugar- and extract-rich must is produced. The final result is a powerful red wine that can achieve an alcohol content of approximately 15% due to the overall fermentation of the grape sugars. In addition to the high alcohol content, the wine is characterized by an intense bouquet and a full, complex structure with a pleasant bitterness ('amaro'). Fits well with game and hearty meat dishes, as well as with matured cheeses and is very suitable for bottle aging. When the grape sugars are not completely converted into alcohol, this is called a Recioto di Valpolicella: a sweet red dessert wine with an alcohol content of at least 14%.

Information about The Bardolino

The Bardolino, also from the hills around Verona, is also gaining fame. The Bardolino Superiore and the Bardolino Classico Superiore are now even allowed to put DOCG on the label. These are ruby red wines that must have at least 12% alcohol and must have had wood aging for 1 year before being placed on the market. They are dry, slightly bitter, but very delicate wines that can be drunk with various light meat dishes, but also with antipasti based on meat and cheese. In addition to the Bardolino Superiore, people also know the increasingly popular Bardolino Novello and the Bardolino Chiaretto. The latter is partially prepared without grape skins and owes its light cherry-red color. Both should be drunk young and slightly chilled.

The Bianco di Custoza, also from the Verona area, is made from Garganega and Trebbiano Toscano, among others. It is a fresh, slightly spicy white wine that is gaining fame, not only in Italy itself but also beyond.

Another 'given' in the Veneto is the Proscecco, which comes from the northeastern part of the region, around the villages of Conegliano and Valdobbiadene, and is made from the grape variety by the same name. Although there are also sweet varieties, most Proseccos are dry and almost always sparkling to a greater extent (in the form of a Spumante) or to a lesser extent (in the form of a Frizzante). The inhabitants of the Veneto like to enjoy this fresh white wine as an aperitif or with various salads and light fish dishes.

Two areas that are gaining popularity in wine production are the Colli Berici, for its creditable wines from international grape varieties, and the Colli Euganei, where ever better red and white wines are produced from native grape varieties. The Gambellara is made in the Vicenza area, east of Verona. A soft dry white wine with a nice bitter aftertaste. Drink as aperitif or as a companion to various fish dishes, salads and light meat dishes.

Finally, we mention the Torcolato: a beautiful velvety golden yellow sweet wine from dried grapes with a rich bouquet and a delicate taste with notes of honey and almond. The Torcolato falls under the DOC Breganze.

Corvina grape

The Corvina grape is an Italian grape variety, which is mainly planted in the area east of Lake Garda. The exact origin of Corvina grape is not known, but in old writings it was found that the Corvina grape was written about in the Valpolicella area in the year 1824. It is certainly a grape variety associated with antiquity and the associated viticulture. The grape is the most important grape in the Valpolicella wines and Bardolino wines.

What does a Corvina taste like?

Corvina has a distinctive taste of sour cherries; The wine has lively acidity and is usually relatively light in structure. Due to its thick skin, corvina is a very suitable grape to dry for the production of Amarone.

The Rondinella grape, another local autochthonous grape of which the world knows too little. It is an important component of Valpolicella wines. The grape has been available in the Veneto wine region for some time now. It owes its name to its color. This grape is purple/black in color, it is the same color that the swallows have in Italy. Rondine is the Italian word for swallow. The Rondinella grape is mainly used as a blend grape.

What does wine from the Rondinella grape taste like?

The Rondinella is often added to blends to deliver juicy, light cherry fruit. It provides a fruity taste and has a low tannin content. The wines made from this grape are slightly dry red wines; Amarone style. One of the main reasons why the Rondinella is often blended with the Corvina grape is that it always gives a deep color to the wine and is above average resistant to diseases. It also gives the wine more body.