LLS VDI 2019

ZENATO | Veneto

Table 19

VALPOLICELLA SUPERIORE DOC 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 fromCorvina, this wine displays the ripe black cherry flavors for which the grape is known.

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“ALANERA” ROSSO VERONESE IGT Alanera translates as “black wing,” a reference to the raven, “corvino” in Italian, and an homage to the Valpolicella region’s treasured indigenous grape, “Corvina.” Alanera is a seductive wine that derives extra richness froman innovative variation on the traditional appassimento method practiced throughout the zone. 50% of all the grapes harvested to produce this wine are partially dried for 45 – 60 days. The classic Valpolicella varietals are dried in the main drying facility in Sant’ Ambrogio where the Zenato family dry their Amarone grapes, while the Merlot and Cabernet Sauvignon are dried at Zenato’s Santa Cristina winery. The highly concentrated juice from these partially dried grapes adds an unusually complex spectrum of aromas and flavors to the blend. 12 months in barrel round out the tannin structure in this eminently drinkable red.

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“RIPASSA” VALPOLICELLA SUPERIORE DOC This wine is a blend of Corvina, Rondinella, and Oseleta. As soon as the dried grapes for the Amarone are fermented, selected batches of Valpolicella wine are “re-passed” over the Amarone lees, thus starting a second fermentation that slightly increases the alcohol content and gives the wine deeper color and more complex aromas. Ripassa is refined in tank for six months and then aged in French allier tonneaux for 18 months. The wine spends an additional six months in bottle before it is released.

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