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Zenato: Appassimento grapes and re-fermentation raw material
This is a family-run producer who started at Lugana on the shores of Lake Garda and later expanded into red Valpolicella wines. Their main wines are white Lugana, Amarone made from dried grapes, and Ripassa, which is produced using skins and other residues from the Amarone process.
Explain the condition of the raw materials and order of fermentation in Amarone and Ripassa. At what stage does Ripassa’s barrel-maturation occur?
Questions for this course
Do the two wines related to Amarone use the same raw materials and follow the same fermentation sequence?
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Italy / Veneto / Lugana, Valpolicella
Alias & notation: Zenato / Zenato.
Updated: 2026-10-21
The starting point of Amarone
Amarone Classico is made from grapes harvested in Sant’Ambrogio in Valpolicella Classica, which are dried before vinification. The key point in this description of raw materials is that a drying process is applied to the grapes before fermentation.
Secondary fermentation of Ripassa
In Ripassa, a previously produced Valpolicella wine is allowed to come into contact with the pomace left over from Amarone fermentation, triggering a second fermentation. Unlike Amarone, which begins with the first fermentation from dried grapes, the state of the base material at the point of introduction into the process is different.
Aging takes place after refermentation
Both the Ripassa product page and the technical sheet specify oak barrel aging after re-fermentation. However, the duration is 18–20 months on the product page, and minimum 24 months in the PDF, so they do not agree. Since documents without a specified vintage cannot give a fixed value, check the vintage year on the actual bottle. Organize re-fermentation and its subsequent aging as separate stages.
What to align and what to compare.
Raw material
- Conditions to standardize
- Valpolicella grapes
- Conditions for comparison.
- Dried grapes versus wine and pomace
- Additional points to confirm
- Condition at the stage of process entry
Fermentation
- Conditions to standardize
- Alcoholic fermentation
- Conditions for comparison.
- Primary fermentation and re-fermentation
- Additional points to confirm
- Organize the sequence
Aging
- Conditions to standardize
- Stage after fermentation
- Conditions for comparison.
- Vessel and duration
- Additional points to confirm
- Distinguish from refermentation.
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Zenato document reading: Appassimento grapes and raw material for re-fermentation
Match comparison tables with cited sources and explain differences in raw materials and vinification process.
Comparison tables are based on the cited sources. Please distinguish between vintage-specific specifications and general descriptions at the time of confirmation.
| Comparison items | Amarone Classico | Ripassa |
|---|---|---|
| Raw materials for the process being compared | Sun-dried grapes | Valpolicella wine and skins remaining after Amarone fermentation |
| Stage of fermentation | Fermentation from dried grapes | Refermentation of an already made wine |
| Labeling of appellation | Amarone della Valpolicella DOCG | Valpolicella Ripasso DOC Superiore |
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Read the explanation for each question
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What operation is done before fermentation in Amarone?
Amarone Classico is made from grapes harvested in Sant’Ambrogio in Valpolicella Classica, which are dried before vinification. The key point in this description of raw materials is that a drying process is applied to the grapes before fermentation.
What is used in Ripassa's secondary fermentation?
In Ripassa, a previously produced Valpolicella wine is allowed to come into contact with the pomace left over from Amarone fermentation, triggering a second fermentation. Unlike Amarone, which begins with the first fermentation from dried grapes, the state of the base material at the point of introduction into the process is different.
According to current information, what is Ripassa's barrel aging process?
Both the Ripassa product page and the technical sheet specify oak barrel aging after re-fermentation. However, the duration is 18–20 months on the product page, and minimum 24 months in the PDF, so they do not agree. Since documents without a specified vintage cannot give a fixed value, check the vintage year on the actual bottle. Organize re-fermentation and its subsequent aging as separate stages.
Practice exercises in comparison
Match comparison tables with cited sources and explain differences in raw materials and vinification process.
Read examples of organizing comparisons
| Conditions for Comparison | Amarone Classico | Ripassa |
|---|---|---|
| Raw materials for the process being compared | Sun-dried grapes | Valpolicella wine and skins remaining after Amarone fermentation |
| Stage of fermentation | Fermentation from dried grapes | Refermentation of an already made wine |
| Labeling of appellation | Amarone della Valpolicella DOCG | Valpolicella Ripasso DOC Superiore |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
Explain the condition of the raw materials and order of fermentation in Amarone and Ripassa. At what stage does Ripassa’s barrel-maturation occur?
Check after writing
- Did you associate each label with its region and grape variety?
- Did you separate the shared and differing conditions in your comparison?
- Did you clearly indicate the year(s) the material covers or the date checked?
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