ZiRonda

Ripasso

Ripasso

Brand

Country

Region

Varietal

, ,

ALC/VOL

13.5%

Size

Wine Style

Nutrition

,

Packaging

Appellation

Closure

Profile

Type

Country

Italy

Ripasso

Made by the Ripasso method in Valpolicella where the Amarone pumace is added to the grape must and fermented together yielding a more intensly flavored wine with deeper color.

Soil

Clay, calcareous

Tasting notes

After a 15 day soak on the Amarone pomace, the wines becomes deeply colored with aromas of ripe black cherry. Elegant, while still ripe and supple, juicy with acidity and expressing roasted coffee and red fruits on the palate with a long, soft finish.

Food pairings

Enjoyed well with roasted fowl, it also compliments grilled game meats such as buffalo and venison.
ZiRonda embodies the essence of Valpolicella, not only with wines of great quality, but also natural beauty and culture, the link between man and nature. A genuine and convivial land where a great culinary tradition has developed, accompanied by intense, full-bodied and structured wines. To complete the picture there are varied landscapes, from the lake to the hills, with the typical Palladian Villas, some of which have become UNESCO heritage sites. A sunset on the lake, a good typical dish and a glass of Zì Ronda: a perfect set to know and love not only a culture, but also its wines.

BRAND BACKGROUND:

ZiRonda embodies the essence of Valpolicella, not only with wines of great quality, but also natural beauty and culture, the link between man and nature. A genuine and convivial land where a great culinary tradition has developed, accompanied by intense, full-bodied and structured wines. To complete the picture there are varied landscapes, from the lake to the hills, with the typical Palladian Villas, some of which have become UNESCO heritage sites. A sunset on the lake, a good typical dish and a glass of Zì Ronda: a perfect set to know and love not only a culture, but also its wines.

WINEMAKING / VINIFICATION:

The carefully selected grapes are put in small plastic crates and dried in ventilated rooms for about three month. When they reach the perfect grade of dryness they are pressed and fermented in temperature controlled stainless steel tanks. The fermentation lasts for about 30 days and develops high alcohol contents.

AGING & BOTTLING:

The wine provides the ‘ripasso’ method on the Amarone’s residue grapes after the pressure for around 15 days followed by a 10 months aging.

HARVEST:

End of September

ELEVATION:

Gelatin fining method.
Filtration: Post-fining, cross flow filtration 1 μm and pre-bottling micro-filtration 0.45μm. Stabilization: Continuous.

CLIMATE:

Continental.

ANALYSIS:

Acidity: 5.77
pH: 3.54
Residual Sugar: 9 g/L

SOIL:

Clay, calcareous.

UPC:

851241002229

SRP:

$19.99