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Taste Notes
Primary Notes: Dark cherry, Plum Bay leaf
Secondary Notes: Leather
Tertiary Notes: Raisin, Dried PruneLeather
Wine Structure
Body: Full
Dryness: Neutral
Acidity: Medium
Tannin: Medium
Alcohol (%): 16.5
Origin & Awards
Origin: Veneto, Italy
Maker: Zenato
Grape: Corvina
Fermentation: Heavy Wood
Awards: >90 pts
Serving Recommendations
Decanting:
Serving Temperature: Best served at 18 degrees.
Asian Food Pairing: Peking duck, Mongolian Beef, Asian pork roast
Western Food Pairing: Pair with roasted meat, grilled meat, game, porcini mushrooms or aubergine, and mature cheeses.
Description
Zenato Amarone della Valpolicella DOCG Classico
A majestic wine, the jewel of Zenato. Zenato Amarone della Valpolicella DOCG Classico is a complex, elegant and velvety wine with great structure.
Garnet red colour. Intense and ethereal bouquet with notes of bay leaf and dried fruit over a cherry base. The full-bodied palate is round, soft and velvety with fine tannins and a delicate acidity. Gripping mouthfeel of dark cherry, plum jam, raisin and dried prune fruit flavours with a touch of leather and chocolate.
The impressive balance of all its components makes it ideal for long-term ageing. Drink now–2031.
Garnet red colour. Intense and ethereal bouquet with notes of bay leaf and dried fruit over a cherry base. The full-bodied palate is round, soft and velvety with fine tannins and a delicate acidity. Gripping mouthfeel of dark cherry, plum jam, raisin and dried prune fruit flavours with a touch of leather and chocolate.
The impressive balance of all its components makes it ideal for long-term ageing. Drink now–2031.
80% Corvina Veronese, 10% Rondinella, 10% Oseleta and Croatina. This wine is made with a selection of top grapes from the classic zone of Valpolicella, in the municipality of S. Ambrogio: a land abounding with significance, tradition and the culture of food and wine. The vineyard has an altitude of 300–350 metres and a southeast exposure. The vines have an average age of 15–20 years and grow in clay and calcareous soils that are rich in rock fragments.
After harvesting by hand and a careful selection, the grapes are left to rest in the drying loft for 4 months. They then go through crushing and maceration on skins for 15–20 days at a temperature of 23–25°C. The wine then ages in large format Slavonian oak casks for a minimum period of 36 months.

AWARDS & ACCOLADES





