The Veneto is a truly beautiful region, often penalized by prejudices and people who, while boasting great attachment to their land, do nothing but damage its image.
Veneto is also the land of great wines, tied above all to Amarone and Prosecco, but they are not alone.
Another highly appreciated wine, even on the world market, is the Ripasso, whose name derives precisely from the production technique (and its variations).
Originally, the ripasso consisted of a quick passage of the vintage Valpolicella over the pomace of Recioto: no long resting periods, just a "ripasso". Later, longer resting periods began to be considered, which triggered – thanks to the sugars and yeasts present in the pomace of the dried grapes – an enrichment of the wine with aromas, tannins, and glycerin. Today, each winery adds its own touch by acting on four variables: the choice of pomace, the contact time, the percentage of "ripassata" grape, and whether or not to add a small quantity of dried grapes.
The eligible pomace can be from Recioto only, Amarone only, or both together.
The Ripasso we will be tasting is born from the hard work of Azienda Zanotti, and the grapes used come from the "Le Pontare" estate, located in Torbe di Negrar and trained using the Pergola Veronese system.
This Ripasso is obtained from Corvina, Corvinone, Rondinella, Molinara grapes and a small percentage of Croatina.
It presents itself with an intense ruby red color with violet reflections; it has a strong and clear, intense fragrance, with a dominant marasca cherry alongside hints of wild berries and jam.
The wine has a strong structure, a round and warm taste, and an excellent finish.
It pairs well with "hearty" meals: roasts, ragù, and grilled meats.
What do you think?
Log in to leave a comment