Zenato
Recioto della Valpolicella Classico 0.5L 2020
| Denomination | DOCG Recioto della Valpolicella Classico |
|---|---|
| Size | 0,50 l |
| Alcohol content | 13.0% by volume |
| Area | Veneto (Italy) |
| Grape varieties | 80% Corvina, 10% Oseleta, 10% Rondinella |
| Aging | Aged in tonneaux for 24 months and in bottle for a further 12 months. |
- Format and alcohol content: 0.5 L bottle, 13% ABV, natural cork closure
- Style and designation: Recioto della Valpolicella Classico DOCG, sweet red dessert wine
- Grapes and origin: Corvina 80%, Oseleta 10%, Rondinella 10% from Sant’Ambrogio
- Drying process: grapes dried in a loft for 5 months, 50% weight loss to concentrate sugars
- Ageing and taste: 24 months in tonneaux and 12 in bottle, velvety tannins and dried figs
Description
What kind of wine it is
Zenato's Recioto della Valpolicella Classico is an elegant sweet red wine from Veneto. Made from a blend of Corvina, Oseleta and Rondinella, it is vinified after a meticulous drying process that ensures its full-bodied structure. From its deep garnet colour emerge spicy aromas combined with notes of black cherry, maraschino cherries in spirit and plum. On the palate, it expresses a harmonious sweetness, supported by soft, velvety tannins. Notes of dried figs enhance the finish, making it an excellent dessert wine or one for meditation.
Where it comes from
The grapes for this Recioto della Valpolicella come from vineyards located in Sant’Ambrogio di Valpolicella. The vines thrive between 300 and 350 metres above sea level, rooted in a calcareous and clay-rich soil with plenty of stones, ideal for ensuring the necessary aromatic concentration. In these plots, a careful manual selection is carried out, with particular attention paid to the so-called “recie”: the lateral wings of the bunch, historically the richest and best suited for natural drying.
How it is produced
Harvested by hand between September and October, the bunches rest in drying rooms for about five months in controlled humidity conditions, halving their weight and concentrating the sugars. After destemming and pressing, a brief pre-maceration precedes fermentation on the skins in steel tanks. The activity of the yeasts is stopped by cooling to preserve the natural sugar content. This is followed by a meticulous ageing in barrels for twenty-four months, finally completed by a period of bottle ageing for one year.
History and Curiosities
Produced in Sant’Ambrogio di Valpolicella, Zenato Recioto della Valpolicella Classico embodies a tradition that began in 1960. The name is inspired by the “recia”, a dialect term referring to the prized lateral wings of the grape bunch, historically selected for drying. Left to rest in the drying room until February, the grapes develop an extraordinary aromatic concentration before a slow 24-month maturation in tonneaux. The result is an exceptional sweet red wine, capable of captivating the senses with an elegant sip and velvety tannins.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
10 - 15 years
- 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 Recioto della Valpolicella Classico 0.5L 2020 |
|---|---|
| Type | Red green dessert wine dessert wine |
| Denomination | Recioto della Valpolicella DOCG |
| Vintage | 2020 |
| Size | 0,50 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 80% Corvina, 10% Oseleta, 10% Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Zenato |
| Story | History and Curiosities Produced in Sant’Ambrogio di Valpolicella, Zenato Recioto della Valpolicella Classico embodies a tradition that began in 1960. The name is inspired by the "recia", a dialect term referring to the prized lateral wings of the grape bunch, historically selected for drying. Left to rest in the drying room until February, the grapes develop an extraordinary aromatic concentration before a slow 24-month maturation in tonneaux. The result is an exceptional sweet red wine, capable of captivating the senses with an elegant sip and velvety tannins. |
| Origin | Sant'Ambrogio di Valpolicella (Verona) |
| Climate | Altitude 300-350 m a.s.l. |
| Soil composition | Cretaceous and calcareous, rich in rock fragments and clay |
| Cultivation system | Guyot |
| Plants per hectare | 5,000 |
| Yield per hectare | 8,000 kg/hectare |
| Harvest | Late September - early October |
| Fermentation | Approximately 20-21 days |
| Production technique | Drying of the grapes (grapes dried in a drying room for about five months) |
| Wine making | The grapes are dried for about five months with ventilation and humidity monitoring; then they are destemmed and pressed. This is followed by a pre-maceration of the skins on the must at 10°C for two days and a slow fermentation in contact with the skins for about 20-21 days in small horizontal stainless steel tanks; fermentation is naturally stopped by cooling when it reaches around 14% vol. |
| Aging | Aged in tonneaux for 24 months and in bottle for a further 12 months. |
| Allergens | Contains sulphites |