Grapes: 85% Corvina Veronese, 10% Rondinella, 5% Corvinone.
Geographical location and characteristics of the vineyard: hilly area of Valpolicella, South-East and South-West exposure.
Average altitude of the land: 250-300 meters above sea level
Soil type: mainly cretaceous, calcareous
Training system and plant density: guyot, with about 5,000 vines per hectare.
Average age of the vines: 10/15 years
Bud load: 8/10 per plant
Yield per hectare: 100 quintals
Period and method of harvest: first and second ten days of October. Manual harvest.
Vinification: The grapes are crushed and de-stemmed and macerated in a stainless steel vat for 10-12 days. Once the alcoholic fermentation is over, the new wine is separated from the skins by a soft press and stored in steel tanks until January, when the dried grapes are pressed to produce Amarone. At this point the Valpolicella is "passed over" on the Amarone pomace with a stay of 7-8 days at a temperature of 25-28 ° C. This is followed by an aging period of 18 months in tonneaux and a refinement in the bottle for a few months in controlled temperature environments.
Color: deep ruby red.
Bouquet: intense, fine and persistent, with hints of black cherry and plum.
Taste: harmonious and velvety, with good structure.
Serving temperature: 18 ° C
Food matches: excellent companion with game dishes, grilled meats and roasts, cold cuts and aged cheeses.
Bottled by Zenato Azienda Vitivinicola Srl - Peschiera del Garda (VR) - Italy