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It was winemaker Joe Grilli’s father-in-law, Rinaldo Zamberlan, who suggested making a unique, complex red using the Northern Italian 'Ripasso' technique. Rinaldo’s other suggestion, making Grappa, will have to wait!
To create this wine using the Ripasso technique, newly fermented Sangiovese and Cabernet Sauvignon juice is poured over the dried grape skins from our flagship red, the JOSEPH Moda, for additional fermentation. The new wine is then pressed and barrel aged for 12 months. The end result is a full bodied and rich red with succulent cassis fruit notes over chocolate and tobacco. The Sangiovese gives the wine a savoury finish with a burst of cherry fruit character.
See how Joe Grilli makes Zamberlan using Ripasso winemaking