Zenato Amarone Della Valpolicella D.O.C Classico 2010

$145.00

GRAPE VARIETY

80% Corvina, 10% Rondinella, 10% Oseleta.

VINIFICATION

after the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°-25°C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months.

GASTRONOMICAL COMBINATIONS

It is recommended with roasted meat, grilled meat and mature cheeses.

Description

Zenato Amarone Della Valpolicella D.O.C Classico 2010

WA 91 points, WS 93 points (2008), Gambero Rosso – 3 Glasses (2007)

Produced in our Costalunga Estate, in the Classical area of Valpolicella, a land full of tradition and well known for its wine and food culture, after a careful manual selection, the Corvina, Rondinella and Oseleta grapes are left to rest in small boxes and then gently pressed to create a wine of undoubted quality with great complexity that gets better with age.

Grape variety: 80% Corvina, 10% Rondinella, 10% Oseleta and Croatina.

Geographical location and vineyards characteristics: the vineyard is located in Sant’Ambrogio della Valpolicella, hilly zone, with an exposure to SouthEast, at 250-300 m a.s.l.

Type of soil: calcareus, morainic, rich in rock fragments.

Training system and planting density: guyot for the old vines, spurred cordon for the new ones ca. 5,000 vines per hectare.

Yield per hectare: 80 hundredweight. Period and method of the harvest: second decade of October. Manual harvest.

Vinification: after the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in wood cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°- 25°C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months.

Colour: deep ruby colour, which will develops garnet shadows by aging.

Nose: elegant, warm, spicy, with hints of black cherry, dried fruit, in particular prunes.

Palate: round, velvety and smooth. Serving temperature: serve at 18-20°C, uncork bottle at least one hour before. Gastronomical combinations: recommended with roasted meat, grilled meat and matured cheeses.