Zenato

Valpolicella Superiore

Corvina & Corvina-based Blends

Zenato

Valpolicella Superiore

Corvina & Corvina-based Blends

Produced from vineyards in the historic zone of Valpolicella in the commune of Sant’Ambrogio, this wine is a blend of 80% Corvina, 10% Rondinella and 10% Croatina and Oseleta. After fermentation in stainless steel tanks, Zenato’s Valpolicella is further rounded out and softened for six to eight months in large inert oak casks.

Tasting Notes

Ruby-red in color, this Valpolicella Classico Superiore offers fleshy aromas of wild berries, currant, black cherry and spice with hints of chocolate. Dry and robust on the palate with a velvety texture.

Food Pairing

This wine is recommended with antipasti or roasted meats.

Produced from vineyards in the historic zone of Valpolicella in the commune of Sant’Ambrogio, this wine is a blend of 80% Corvina, 10% Rondinella and 10% Croatina and Oseleta. After fermentation in stainless steel tanks, Zenato’s Valpolicella is further rounded out and softened for six to eight months in large inert oak casks.

Tasting Notes

Ruby-red in color, this Valpolicella Classico Superiore offers fleshy aromas of wild berries, currant, black cherry and spice with hints of chocolate. Dry and robust on the palate with a velvety texture.

Food Pairing

This wine is recommended with antipasti or roasted meats.

Organic Practices
Sustainable Practices
Woman-Led

Vineyard & Production Info

Production area/appellation:
Valpolicella DOC
Vineyard name:
The Valpolicella zone
Soil composition:
Moraine
Training method:
Guyot
Elevation:
825-990 feet
Vines/acre:
2000
Yield/acre:
3.6 tons
Exposure:
Southeastern
Year vineyard planted:
1985
Harvest time:
October
First vintage of this wine:
1967

Winemaking & Aging

Maceration length:
5-6
Varietal composition:
80% Corvina, 10% Rondinella and 10% Croatina and Oseleta
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
12-15 days
Fermentation temperature:
77-79 °F
Maceration technique:
Delestage
Type of aging container:
Barrels
Size of aging container:
50 HL
Type of oak:
French oak
Length of aging before bottling:
6-8 months
Age of Aging Container:
5 years old
Length of bottle aging:
3 months

Analytical Data

pH level:
3.6
Acidity:
5.4 g/L
Alcohol:
13.6 %
Dry extract:
36.7 g/L
Residual sugar:
5.2 g/L