Valpolicella Zenato
ABV 13.5%
Produced from vineyards in the historic zone in the commune of Sant Ambrogio, from 85% corvina, 10% rondinella, and 5% sangiovese. Production is traditional. The grapes are de-stemmed and lightly crushed, followed by a 6-7 day maceration on the skins. The wine is kept in steel until malolactic fermentation, followed by 12 months’ maturation in 33- and 55-hl Slavonian oak barrels.
The nose offers supple fragrances of almonds and violets.
Crisp and dry in the mouth, well structured, with a lovely, velvety texture.
Ready to enjoy now, but can be cellared a few years.
ABV 13.5%
Produced from vineyards in the historic zone in the commune of Sant Ambrogio, from 85% corvina, 10% rondinella, and 5% sangiovese. Production is traditional. The grapes are de-stemmed and lightly crushed, followed by a 6-7 day maceration on the skins. The wine is kept in steel until malolactic fermentation, followed by 12 months’ maturation in 33- and 55-hl Slavonian oak barrels.
The nose offers supple fragrances of almonds and violets.
Crisp and dry in the mouth, well structured, with a lovely, velvety texture.
Ready to enjoy now, but can be cellared a few years.
ABV 13.5%
Produced from vineyards in the historic zone in the commune of Sant Ambrogio, from 85% corvina, 10% rondinella, and 5% sangiovese. Production is traditional. The grapes are de-stemmed and lightly crushed, followed by a 6-7 day maceration on the skins. The wine is kept in steel until malolactic fermentation, followed by 12 months’ maturation in 33- and 55-hl Slavonian oak barrels.
The nose offers supple fragrances of almonds and violets.
Crisp and dry in the mouth, well structured, with a lovely, velvety texture.
Ready to enjoy now, but can be cellared a few years.
ABV 13.5%
Produced from vineyards in the historic zone in the commune of Sant Ambrogio, from 85% corvina, 10% rondinella, and 5% sangiovese. Production is traditional. The grapes are de-stemmed and lightly crushed, followed by a 6-7 day maceration on the skins. The wine is kept in steel until malolactic fermentation, followed by 12 months’ maturation in 33- and 55-hl Slavonian oak barrels.
The nose offers supple fragrances of almonds and violets.
Crisp and dry in the mouth, well structured, with a lovely, velvety texture.
Ready to enjoy now, but can be cellared a few years.