Country: Italy  Region: Veneto  Vintage: 2020 Category: Red Wine  Color: Red Producer: Alpha Zeta VINTAGEBud burst was delayed by seven days compared to 2017, butrainfall and high temperatures in the following weeks broughtforward flowering. Overall, the grapes developed normally and inperfect condition. Yields were slightly higher than those in 2017.PRODUCERAlpha Zeta was started in 1999 when Liberty Wines set out toproduce a range of modern, fruit-driven wines from the hillsoutside Verona. Working with leading New Zealand winemaker,Matt Thomson, our aim was to work with growers (rather than buybulk wine, which is standard among most wines from Verona atthis price) to obtain ripe grapes (by reducing yields and pickinglater) and then, using Matt's expertise, preserve these flavours inthe finished wines. The result is a realisation of the potentialinherent in Veronese viniculture.VINEYARDSThe vineyards are situated at 100-400 metres above sea level inthe hills outside Verona in the Valpantena Valley and aresouth/south-east facing. Cool breezes blow down the valley fromthe foothills of the Dolomites, which moderate the climate,enabling the grapes to ripen slowly. This helps the grapes to retaintheir aromatic compounds and acidity. The soil is poor and chalkyso the vines are put under stress and produce superior quality fruit.The vines are 20-30 years old on average and are trained usingboth the traditional Pergola Veronese and Guyot system.VINIFICATIONThis wine was made using a modern variation of the traditionalVeronese practice known as "ripasso". Traditionally, the youngwine was re-fermented on the skins of the Amarone grapes oncethey had finished fermenting in March. The modern approach is toferment the young wine together with dried grapes in the Januaryfollowing the vintage, giving the wine more body and depth.Following fermentation, this Ripasso was aged for 12 months in oakprior to bottling. This blend of modern and traditional winemakingproduces a wine with a combination of freshness, structure anddepth that is rare among Ripasso wines.VINIFICATIONThis wine was made using a modern variation of the traditionalVeronese practice known as "ripasso". Traditionally, the youngwine was re-fermented on the skins of the Amarone grapes oncethey had finished fermenting in March. The modern approach is toferment the young wine together with dried grapes in the Januaryfollowing the vintage, giving the wine more body and depth.Following fermentation, this Ripasso was aged for 12 months in oakprior to bottling. This blend of modern and traditional winemakingproduces a wine with a combination of freshness, structure anddepth that is rare among Ripasso wines.TASTING NOTESRuby red in colour, this Ripasso opens with a concentrated nosefull of aromas of red fruits and dried cherries. Full-bodied on thepalate, it shows lovely balance between an opulent cherry-piecharacter and supple structure. The finish is long with amouthwatering bitter-cherry twist.