Notes:

A red wine of some importance. It is full bodied, intense and elegant. The name Amarone comes from the eighteenth century when the producer had to identify wines made from dried grapes like Recioto but with completely different organoleptic characteristics. This wine is traditionally drunk with game, grilled meats, stews and well matured cheeses. As the grapes are allowed to dry partially before fermenting, Amarone has a distinctive flavour which can even accompany original and exotic sweet and sour dishes. It is therefore also perfectly suited for drinking with Asian and middle-east dishes. Serve at 16°C and open the bottle an hour before drinking.

Notes:

Amarone, the small jewel in Zenato's product line, is rightly considered the king of Verona’s wines, produced from the best grapes of the Valpolicella Classic area, carefully selected and dried in trays until January. Showing deep ruby red, it releases intense aromas laden with rich spice and dried fruit; in the mouth it is a wine of superb richness and majestic flavours. After being picked and carefully graded, the grape clusters are placed in shallow wood trays for about 5 months, leaving space for air circulation around the bunches. After fermentation on the skins, the wine is divided into 300-litre French oak barrels and Slavonian oak cases for maturation of about two and a half years, followed by a year’s ageing in bottle before release. Serve at cool room temperature, uncorking the bottle at least one hour beforehand. This is the perfect wine for all roasts and game, as well as for aged cheeses.

Notes:

The selection of grapes is from the hills called Colli Berici (Vicenza). This is the oldest area where Cabernet has been grown in Italy. After destalking and crushing, maceration in vertical steel vats for 12 days. The wine is transferred to new french oak barriques (50% allier, 50% nevers). Where malolactic fermentation takes place followed by 15 months of ageing. The wine is then racked, fined with egg white and bottled without filtering. Deep red colour. On the nose an intense bouquet of small berries, dried cherries and vanilla. Soft and round on the palate, without any acid or tannic harshness. Persistent and pleasant finish. Ideal with food classically combined with a bordeaux type wine. Also great to be drunk on its own or with light dishes which allow the flavour of the wine to be fully enjoyed.

Notes:

The Calvarino vineyard is the original nucleus of the family homestead. Because of the difficulty of working in this winding inaccessible field, this part of the estate has always been called Calvarino (=little Calvary). Harvested in two or three sessions, depending on the ripeness of the grapes. The grapes are gently pressed and the fermentation takes place at a controlled temperature of about 19°C. Pale straw yellow, with greenish reflections when young; golden with ageing. The aroma is fresh, flowery with aromas of elder, lemon and cherry. The palate is dry, well balanced and elegant, with tremendous length and finesse. Serving Suggestion: Best if cellared for two years after harvest. The wine goes well with a wide variety of dishes and is an ideal for accompanying vegetable terrines, cheese soufflés and tasty fish dishes.

Notes:

English notes unavailable for this wine. I vigneti per la produzione di questo vino sono situati in zona Classica ad un’altitudine di 170-210 metri slm in zona ben esposta e ventilata. La densità d’impianto è di 3000/4000 ceppi/ettaro con una resa che varia da un minimo di 1,7 ad un massimo di 3 kg/uva/pianta. Il terreno è di origine vulcanica (da qui il nome “Campo Vulcano”) che conferisce al vino una particolare mineralità e aromaticità. La vinificazione avviene in contenitori inox ad una temperatura di 18°C per 15-20 giorni con una parziale fermentazione malolattica. Elevage per sei mesi sui propri lieviti con batonage. L’imbottigliamento avviene nel mese di Marzo al quale segue un affinamento in bottiglia per 3 mesi prima della commercializzazione. Si presenta di un bel colore giallo paglierino carico, con riflessi cristallini parecchio vivaci. Al naso e al palato è intenso e persistente, ma sempre fine e fresco (in termini di ottima acidità) da non rimanere mai assuefatti. Sia al naso che al palato si rivela quasi aromatico, ma sempre tipico delle note floreali delle uve Garganega e Trebbiano di Soave con sentori inizialmente floreali di acacia e biancospino e in un secondo momento di comune frutta matura a pasta bianca. Molto piacevole nel suo complesso! Temperatura di servizio ideale tra i 10 e i 12 °C.