Zeni's Valpolicella Ripasso Doc Superiore Marogne is made by the ancient method of leaving the wine in contact with the Amarone skins, resulting in the unique Ripasso style of wine. It's simply bursting with juicy fruit dark and spice - simply delicious
Zeni's Valpolicella Ripasso Doc Superiore Marogne is made by the ancient method of leaving the wine in contact with the Amarone skins, resulting in the unique Ripasso style of wine. It's simply bursting with juicy fruit dark and spice - simply delicious
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Gaetano Zeni, referred to as Nino by everyone, was the real innovator of the modern era of the winery: a number of small and big changes initiated by him lifted the winery to its level of today. It was Nino who decided to move the production in the 1950s from the small winery in the historic centre of Bardolino to its present location,with more space and improved practicality, in the hills above the village with a spectacular view of Lake Garda. In the new winery he also decided to establish the wine museum to promote the culture and the story of wine growing and wine making.
The philosophy of the winery, which was implemented by Gaetano Zeni, is pursued today with the same enthusiasm and d...
Gaetano Zeni, referred to as Nino by everyone, was the real innovator of the modern era of the winery: a number of small and big changes initiated by him lifted the winery to its level of today. It was Nino who decided to move the production in the 1950s from the small winery in the historic centre of Bardolino to its present location,with more space and improved practicality, in the hills above the village with a spectacular view of Lake Garda. In the new winery he also decided to establish the wine museum to promote the culture and the story of wine growing and wine making.
The philosophy of the winery, which was implemented by Gaetano Zeni, is pursued today with the same enthusiasm and dedication by his children Fausto, Elena and Federica and includes in particular the meticulous selection of both vineyards and grapes.
The separate vinification of the grapes from the different wine areas is today still one of the fundamentals of the winery, giving the wines local character and high quality. The continuous improvement both in the production processes and in the winery’s management enabled the winery to obtain the UNI EN ISO 9001:2000 quality certification.
Deep ruby in colour, a well ripened bouquet of black cherry, stewed fruit and blackberry. On the palate the juicy fruit has layers of coffee and cocoa integrated seamlessly whilst the oak ageing adds a pleasant spicy quality. Full bodied, rounded and velvety.
The vines are planted in the Valpolicella Classica zone which is a hilly band north of Verona. The soil is composed of red-brown soil on detrital, limestone-marly and basaltic sediments. Handpicked at the beginning of harvest in small crates and left to raisin before rejoining grapes picked later in the harvest. Traditional skin fermentation followed by 10-15 days maceration. The unpressed Amarone skins are then added to the wine - this is the Ripasso technique. The wine is then matured in oak for 10-12 months followed by a short amount of time in stainless steel vats
James Suckling, 2024, 91 points: "This has a light sweet-sour character with orange rind, herbs, balsamic and cocktail cherries on the nose. It’s medium- to fullbodied with fine, sleek tannins. Spicy and tasty finish. Drink now or hold."
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