Zenato
Amarone della Valpolicella Classico Riserva Sergio Zenato 2019
| Denomination | DOCG Amarone della Valpolicella Classico Riserva |
|---|---|
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 80% Corvina, 10% Rondinella, Croatina, Oseleta |
| Aging | Aged for at least 4 years in large oak barrels, followed by at least 1 year of bottle ageing. |
- Name and vintage: Amarone della Valpolicella Classico Riserva DOCG, 2019
- Format and alcohol content: 0.75 l bottle, 17% vol, full-bodied still red wine
- Native grape varieties: 80% Corvina, 10% Rondinella, Croatina and Oseleta
- Vinification: 4 months drying; slow fermentation for 15–20 days at controlled temperature
- Ageing and aromas: 4 years in large oak barrels and 1 year in bottle; notes of cherry and spices
Description
What kind of wine it is
Zenato's Amarone della Valpolicella Classico Riserva is a red wine from Veneto with a broad and enveloping aromatic profile, produced through the drying of grapes and ageing in large barrels. This excellent blend is created from the union of Corvina, Rondinella, Croatina and Oseleta grapes. On the nose, it offers intense aromas of cherry, morello cherry and wild berries, enhanced by elegant menthol notes and hints of sweet tobacco. On the palate, it reveals a vigorous structure, supported by a dense tannic texture that ensures balance and a long finish, making it ideal for pairing with game and very mature cheeses.
Where it comes from
The grapes come from Sant’Ambrogio, in the heart of the historic Valpolicella Classica area. The vineyards are located on hillsides, between three hundred and three hundred and fifty metres above sea level, where they benefit from excellent sun exposure. The calcareous-clay soil, rich in stones, provides the vines with optimal conditions to produce bunches with great aromatic concentration. The microclimate of Lake Garda helps to moderate temperatures, encouraging a steady and harmonious ripening of the fruit.
How it is produced
Production begins in October with manual harvesting and a rigorous selection of the bunches. The grapes undergo a natural drying process for about four months in well-ventilated drying rooms, which concentrates sugars and aromas. In January, the grapes are pressed and slowly fermented on the skins at a controlled temperature. The wine then matures for at least four years in large Slavonian oak barrels, finishing with a final period of rest that defines its harmony and exceptional ageing potential.
History and Curiosities
Dedicated to the founder Sergio Zenato, this exceptional Riserva celebrates a family tradition that began in 1960. Produced exclusively in the finest years from the oldest vineyards of Sant’Ambrogio, in the heart of Valpolicella Classica, it embodies the absolute excellence of the region. This extraordinarily elegant red is capable of evolving magnificently for over twenty years.
Awards
-
2019
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
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2019
2This guide is highly respected and offers the most comprehensive review of Italian wines. It has a long tradition and is based on blind tastings carried out by over 100 experts.
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2019
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2019
96/100
One of the most prestigious wine guides in Italy.
-
2019
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
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2019
3One of the most prestigious wine guides in Italy.
-
2019
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
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2019
4Italian Sommelier Association (AIS) guide
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2019
95/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1960
- Oenologist: Alberto Zenato
- Bottles produced: 2.000.000
- Hectares: 95
1960 – San Benedetto di Lugana. It’s here that the heart of Sergio Zenato started to beat. His story is made of passion and hard work; a deep connection to his land and his people; entrepreneurial ability and openness to innovation and new vinification techniques and investment in native grape varieties.
A story that stretches from the banks of Lake Garda to the hills of nearby Valpolicella where the estate’s reds are born from sunny vineyards of Corvina and Rondinella in Costalunga in Sant’Ambrogio commune. Read more
| Name | Zenato Amarone della Valpolicella Classico Riserva Sergio Zenato 2019 |
|---|---|
| Type | Red green still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Grape varieties | 80% Corvina, 10% Rondinella, Croatina, Oseleta |
| Country | Italy |
| Region | Veneto |
| Vendor | Zenato |
| Story | History and Curiosities Dedicated to the founder Sergio Zenato, this exceptional Riserva celebrates a family tradition that began in 1960. Produced exclusively in the finest years from the oldest vineyards of Sant’Ambrogio, in the heart of Valpolicella Classica, it embodies the absolute excellence of the region. This extraordinarily elegant red is capable of evolving magnificently for over twenty years. |
| Origin | Sant’Ambrogio di Valpolicella, Valpolicella Classica, Veneto, Italia |
| Climate | Lake Garda microclimate |
| Soil composition | Calcareous-clay soil rich in coarse fragments |
| Cultivation system | Guyot |
| Yield per hectare | 80 quintals per hectare |
| Harvest | First ten days of October |
| Fermentation | 15–20 days |
| Production technique | Natural drying of the grapes for about four months in dry and well-ventilated lofts, followed by slow fermentation on the skins at a controlled temperature and ageing in large oak barrels |
| Wine making | After the harvest and manual selection in small 5 kg crates, the grapes undergo natural drying for about 4 months in dry, well-ventilated lofts; in January they are pressed and subjected to slow fermentation on the skins for 15–20 days at a controlled temperature. This is followed by ageing for at least 4 years in large oak barrels and further ageing in the bottle for at least 1 year. |
| Aging | Aged for at least 4 years in large oak barrels, followed by at least 1 year of bottle ageing. |
| Allergens | Contains sulphites |