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It was winemaker Joe Grilli’s father-in-law who suggested making a full bodied red using the ripasso technique of his birthplace in Northern Italy; so this wine is named in honour of Joe’s father-in-law, Rinaldo Zamberlan. Rinaldo’s other suggestion, making Grappa, will just have to wait! To create this wine using the Italian ripasso technique, newly fermented young Sangiovese and Cabernet Sauvignon is pumped over the dried grape skins from the JOSEPH Moda for additional fermentation. The wine is then pressed and barrel aged. The end result is a full bodied and rich red with succulent cassis fruit notes over chocolate and tobacco. The Sangiovese gives the wine fine acid and a savoury finish with cherry fruit character.
See how Joe Grilli makes Zamberlan using Ripasso winemaking