Italy

Amarone della Valpolicella

Full

Cork

Riserva

Hand-graded grapes (80% Corvina, 10% Rondinella, 10% Oseleta and Croatina) were left to dry for around four months, then fermented 15-20 days on the skins, the wine maturing for at least four years in large oak vessels before another year of ageing in bottle. Dense ruby in colour, this shows an impressively defined sense of terroir with its bright red-cherry fruit and black pepper – typical of Sant’Ambrogio Valpolicella – then the depth of dark chocolate, dried prunes and figs. Creaminess prevails on the off-dry (6g/L) palate, with elegant velvety tannins, refreshing high acidity and the final grip possibly from the Oseleta. A top example from the Classico area, this is a great example to pair with boiled meats and Italian mustard.

Corvina

Rondinella

Oseleta

Zenato, Sergio Zenato Riserva, Amarone della Valpolicella, Classico, Veneto, Italy, 2015

Zenato_Sergio-Zenato-Riserva.jpg

Hand-graded grapes (80% Corvina, 10% Rondinella, 10% Oseleta and Croatina) were left to dry for around four months, then ferment

Zenato, Sergio Zenato Riserva, Amarone della Valpolicella Classico, Veneto, 2015

Zenato, Sergio Zenato Riserva, Amarone della Valpolicella Classico, Veneto, 2015

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