The Zeni Marogne Valpolicella Ripasso Superiore appears a deep ruby red color in the glass. The nose is vinous and full-bodied, with hints of black cherry and well-ripened fruit followed by a rounded, velvety, full-bodied and lingering palate.
Recommended with grilled red meat, pasta with sauce, fermented cheese, roast meat.
60% Corvina, 20% Corvinone, 20% Rondinella. After fermentation the unpressed Amarone skins are added to Valpolicella wine, according to the traditional Valpolicella "ripasso" technique. The wine is then aged in oak barrels for 10-12 months, depending on the vintage, followed by a short stay in stainless steel vats.
