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Wine of the Week 

The esteemed Zenato family crafts a beautifully made full-bodied Valpolicella exhibiting great fruit concentration and complexity. A blend of 80 percent Corvina and 10 percent Sangiovese and Rondinella, a portion of the grapes are dried, crushed and vinified separately to produce lush Amarone wines. After fermentation, the Ripassa Superiore is placed in the barrels containing the Amarone residue (skins, pulp, seeds) resulting in a wine of greater depth, intensity and richness. Complex aromas of berries and dried fruit laced with licorice lead into ripe red and black fruit, a velvety texture and fine tannins on the palate. Perfect with grilled or roasted meat. Where to buy it: The Wine Cellar. Where to drink it: Bacco, Martinique, RuthÕs Chris and Sal and JudyÕs in Lacombe. (Listings current at press time.)
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