“Rich, spiced, dark plum is prominent on the nose with a solid layer of shale and mineral Earth underneath. Also present are black pepper, olive, aromatic dried herbs, espresso notes, and black cherry liquor. The palate shows ripe blackberry with lean edges, dark chocolate and nice acidity balancing things out. There is a definite ‘yummy’ factor in the overall impression, but it has the structure to keep it from getting boring. The finish is long and dusty with a subtle grip and lingering notes of espresso and tobacco.”

“The 2012 Alanera is a new addition to the Zenato portfolio and pays tribute to the family patron who developed the estate's vineyards. The label depicts three swallows that are symbols of the three main hills that dominate this corner of Valpolicella. This IGT blend is composed of 55% Corvina, 25% Rondinella, 10% Corvinone and 10% other grapes that are aged in part in oak, and in part in stainless steel. The bouquet shows good intensity with bright layers of spice, dark fruit and prune.”

“Lightly spiced, this medium-bodied red exhibits a fresh and well-knit range of black raspberry and cassis fruit, with hints of sweet brown bread and mineral. Shows lovely balance and good drive through to the lingering finish.”

“Deep purple color. Lovely nose of violets, roasted coffee and earth on top of sweet currant and plum fruit, some nutty elements as well. A bright sense of acid helps balance the rich fruit, blackberries, currants and plums. Notes of earth, grilled herbs, toasted oak and coffee. Structured but still fresh and quite approachable.”

“The ruby-shaded 2012 Zenato Alanera Rosso Veronese has suggestions of cherry and spice. It compliments a plate of prosciutto and parmesan cheese, striped bass and your last meat stew of the season.”

“The wine is extremely dark, another attribute of Corvina, and starts with sweet tobacco and leather on the nose. The flavor is similar to chewing on dried cherries - there's a velvety texture - with the wine finishing dry and tannic. After decanting, the tannins mellowed quite nicely and the dark cherry flavors deepened. A very nice and approachable wine.”

"In my glass, the 2012 Zenato Alanera had an eye-appealing black cherry hue, and an arch of blackberry, black pepper and vanilla aromas. Its medium-body is layered with red fruit and black raisin flavors stitched with soft tannins and mild acidity. Instantly likeable, the 2012 Zenato Alanera is New Worldish with its ripe, forward fruit and vanilla flavor from oak barrel aging, yet it avoids the offensive oaky, ultra ripe fruit and excessive alcohol that infects many Italian wines made with a preconceived idea of what the "American palate" wants....the 2012 Zenato Alanera is the perfect all-purpose red wine to bring to your favorite b.y.o.b, or for the upcoming backyard grilled meat season. And it's as well-balanced in the bottle as it is in its price."

“Excellent wine for the value. Dark, inky color, but not an overly robust experience. Aromas are rich and focused, with ripe berries, dusty oak and a precise note of waxy vanilla bean. But then it rests on the palate and presents an entirely different experience: extracted flavors of cherries, strawberry, clay and even a hint of crushed mint. Soft tannins, rounded finish.”

“This intense red makes me bunch up my shoulders and smile: Such a delicious wine with its bold aromas and lush flavors and texture. It’s made mostly from indigenous grapes and named is 'Alanera,' which means black-winged, for the ravens that inhabit the Valpolicello region, and for the dark color of wine that Corvina makes. The black-winged birds fly on the label as well. The wine is rich and intense, with half the grapes partially dried before fermentation to concentrate the flavors. Twelve months in French oak rounds out the tannin structure. Aromas are hints of dried cherries, prunes, blackberry, plum and spice. It’s medium-bodied and such a graceful companion to roasted or braised meats, or medium-aged cheeses and cured meats. It’s a Leonardo LoCascio Selection — another reason to love it!”

“If you love red blends then you’ll be thrilled to taste this medley of Corvina, Rondinella, Corvinone, Merlot, and Cabernet Sauvignon from Italy’s region of Veneto. The name ‘Alanera’ means ‘black wing’” of the raven, ‘Corvino’ in Italian, and is a bow to the region’s signature grape, Corvina. Throughout the area, the appassimento method of drying grapes is used; the concentrated juice from those grapes adds unique aromas and flavors. 50% of the grapes harvested to produce Alanera Rosso are partially dried for 45-60 days. Aromas of currants, vanilla, sweet spice, and dried cherries were intense and indicative of that traditional appassimento method. On the palate, I found sensuous notes of raisins, dark berries, vanilla, and coffee along with well integrated tannins and lively acidity. Balanced and bright, this wine with its $20 price tag could be mistaken for one that costs much more.”

“A steal from one of the lesser-known regions, this Corvina-based wine has lots of rounded blackberry/blueberry fruit with good finishing acidity and a pleasant tanginess. Can be inserted practically anywhere in the food-matching lineup.”

“Funk, smoke, and dried fruits, but in all the right amounts & in all of the right places.” B+

“Blending the classic Valpolicella grapes of Corvina and Rondinella with the familiar lines of Merlot and Cabernet Sauvignon, this ruby red wine captures an innovative variation of the regional appassimento method by partially drying half of the grapes for 45-60 days prior to fermentation (think concentrated raisins bringing intense flavor profiles and rich palate textures). Delights with dense cherry, subtle spice and mocha notes.”

“The deep, almost opaque garnet color looked immediately enticing, and the aromas of dusky red fruit and earth were quite encouraging. The first sip revealed very taut red fruit, broadly generous acids and a raisiny, earthy finish, with a top note of something floral — roses perhaps. The Alanera was clearly well made, but it didn’t seduce me until about an hour later. By then, the fruit opened up and integrated beautifully with the rest of the wine. Some spicier notes came to the fore, particularly when paired with some rigatoni Bolognese. The wine felt big but controlled, with a focus that went above and beyond its $20 price tag. It’s a great value for the money. The Zenato Alanera may be innovative, but it builds on a centuries-old tradition. Veronese dried-grape wines ‘are the direct descendants of the Greek wines shipped by the Venetians in the Middle Ages,’ The World Atlas of Wine explains. The Alanera represents the next generation in this storied lineage, and it is without question a worthy successor.”

“A nod to the style and indigenous grapes of the Valipolcella region that has made Zenato synonymous with Amarone. The Alanera is made from Coravina, Rondinella, Corvinone and a bit of Merlot and Cabernet. The wine is made from grapes that are treated in the same way that Zenato’s higher end Amarones are crafted (using the appassimento process to mat dry grapes for 45-60 days) while also adding in wine from grapes that are freshly crushed, an even 50/50 blend. The result is an incredible wine for the price. The wine offers aromas of dried figs and Montmorency cherries as well as floral intensity perhaps derived from the appassimento method and it’s resulting dried grapes. An incredibly ageable value wine. The palate is refined, fresh and offers flavors of mocha powder, tobacco and clove. This is an absolutely outstanding wine for the price, your hosts will be impressed.”

“The wine is a dark ruby color with a purple tinge at the rim; scents of ripe black currants, blueberries and plums are permeated by notes of licorice, lavender and violets, with a penetrating graphite element, the overall impression being spicy, roasted and a little fleshy. It’s quite dry but succulent, a bit velvety on the palate but buoyed by bright acidity and pert flint-like minerality; and boy is it tasty, with its black fruit flavors touched with fruitcake and oolong tea. Moderate and slightly chewy tannins lend heft from mid-palate back through the clean, chiseled finish…Great Value.”