Zenato Valpolicella Superiore

Valpolicella Superiore DOC bottle image

Wine Description

Although the Superiore designation requires that the grapes that go into this wine are harvested at a slightly higher sugar level than standard Valpolicella—thus producing a wine of potential higher alcohol—this Valpolicella is a soft, supple example of this classic wine.  Made predominately from Corvina, this wine displays the ripe black cherry flavors for which the grape is known.

Zenato Winery
Nadia Zenato
Zenato Family
Zenato Vineyards
Zenato Wine Cellar
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Acclaim
“While this wine from Amarone producer Zenato uses some of those same regionally famous grapes as the Masi Campofiorin the production style varies greatly. Instead of applying the traditionally drying technique, it gives you a sense of the intensity of grapes like Coravina and Rondinella (along with some Sangiovese), even without the appassimento technique. The grapes are harvested with slightly higher sugar levels than typical, and the result is a rich, ripe wine with a full, velveteen mouthfeel.
Aromas of black fruits, as well as roast coffee and pepper and a round, robust palate; chock full of dark fruit. Flavors of lush blackberry, chocolate and cherry and a substantial bit of structure, with a lengthy finish make this wine, like many of the wines that Zenato produces, one that impresses at such a bargain price.”
— Best Wines Under $20, Mar 2017
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Vineyard & Production Info
Production area/appellation:
Valpolicella DOC
Soil composition
Silty-Loam
Training method
Guyot
Elevation:
825-990 feet
Vines/acre:
2,000
Yield/acre:
3.6 tons
Exposure:
Southeastern
Harvest time:
October
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Winemaking & Aging
Maceration length:
12-15
Varietal composition:
80% Corvina, 10% Rondinella, 10% Sangiovese
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
12-15 days
Fermentation temperature:
77-79 °F
Maceration technique:
Racking
Type of aging container:
Barrels
Size of aging container:
50 HL
Type of oak:
French
Length of aging before bottling:
12 months
Age of Aging Container:
Five years
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Analytical Data
pH level:
3.5
Acidity:
5.6 g/L
Alcohol:
13.6 %
Dry extract:
34.1 g/L
Residual sugar:
5.4 g/L