One of Italy's most uniquely delicious wines made by the special ripasso method. One portion of the harvested grapes are set aside to dry for 3-4 months in order to make another wine called Amarone. The remaining portion of grapes is crushed and vinified right away. This traditional Valpolicella wine is then passed over the pomace of the first portion (post-winemaking skins etc) of the Amarone which triggers a second fermentation, adding great depth, concentration and complexity.

The resulting Ripassa is deep ruby-red in color with a complex nose showing some dried fruit and licorice. Excellent body and texture on the palate with a lingering finish. Recommended with grilled meat dishes, such as rabbit.

• 2004 Amarone (search item no. 100174)
• 2004 Cresasso (search item no. 100546)
• 2007 Pinot Grigio (search item no. 95009)
• 2007 Valpolicella Classico Superiore Ripassa (search item no. 99706)
• 2008 Pinot Grigio (search item no. 99927)

The company started with Sergio Zenato and his wife Carla as they began to produce quality wines from an indigenous varietal, Trebbiano di Lugana, and it has been passed down through the generations to their children. Currently, their daughter Nadia handles the marketing and promotional activity for the company, and their son Alberto oversees all aspects of production, from the growing of the vines to the time when the bottling process is complete.

Over time Zenato has explored another very important area of Italian wine production, Valpolicella, where they have dedicated endless efforts to the improvement and success of Amarone production, a wine of noble attributes and prestige. Zenato has entered into international markets and received the highest accolades from the wine industry's leading experts. Today, Zenato continues to look forward and make investments to develop projects based both in the area of Valpolicella and the area of Lugana.