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just one tonne per acre
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cold fermentation
Zamberlan Cabernet Sangiovese 2025 subscription-only just one tonne per acreNEW RELEASE This wine is named for my father in law, Rinaldo Zamberlan. He grew up in the Veneto, Northern Italy home of the famous ripasso winemaking technique. In ripasso, fresh grape juice is fermented in contact with dried grape skins. The resulting wines are dark, complex, and intensely fragrant. For years, Rinaldo told me to stop discarding the dried grape skins from our flagship red, the JOSEPH Moda, "they're perfect for ripasso!" Finally, I
