Zenato

Valpolicella Superiore

Corvina & Corvina-based Blends

Zenato

Valpolicella Superiore

Corvina & Corvina-based Blends

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 (80%) this wine displays the ripe black cherry flavors for which the grape is known.

Tasting Notes

Ruby red in color, this Valpolicella 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.

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 (80%) this wine displays the ripe black cherry flavors for which the grape is known.

Tasting Notes

Ruby red in color, this Valpolicella 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:
4 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
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
50 HL
Type of oak:
French oak
Length of aging before bottling:
12 Months
Age of Aging Container:
5 years old

Analytical Data

pH level:
3.6
Acidity:
5.7 g/L
Alcohol:
13.8 %
Dry extract:
36 g/L
Residual sugar:
6.1 g/L