Zeni - Amarone - Della Valpolicella Classico 2021
- Producer Zeni Wines
- 
                    Blend
                    60% Corvina
 100% Corvina Blend
 10% Molinara
 30% Rondinella
- Country Italy
- Region Veneto
- Appellation Amarone della Valpolicella DOCG Classico
- UPC 0 15643 25745 2
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Item# 82077C-21/12PK
                          James Suckling
                          93pt
                        
                                              Tasting notes
                                    This rich release from Zeni hits all the marks we are looking for in a handmade, expressive example of Amarone. Deep ruby red with a garnet red tinge. Stylish and elegant with notes of preserved fruits and hints of cocoa and spices. Harmonic, complex and velvety. 60% Corvina, 30% Rondinella, 10% Molinara                                  
                                Food pairing
                                      Recommended with red meat, braised meat, game and fermented cheese; vino da meditazione.                                    
                                  Winery Technical Data
                                      Vineyard location: Valpolicella C lassica zone (hilly band to the north of Verona).
Soil: Red-brown soil on detrital, limestone-marly and basaltic sediments.
Yield: Per hectare: 100 ql./ha.
Grape varieties: Corvina 60%, Rondinella 30%, Molinara 10%.
Residual sugar: 6 g/l.
Dry extract: 31 g/l.
Total acidity 6.00 g/l.
                                  Soil: Red-brown soil on detrital, limestone-marly and basaltic sediments.
Yield: Per hectare: 100 ql./ha.
Grape varieties: Corvina 60%, Rondinella 30%, Molinara 10%.
Residual sugar: 6 g/l.
Dry extract: 31 g/l.
Total acidity 6.00 g/l.
Vinification
                                      Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine. Raisining of the grapes for 4-5 months followed by traditional skin fermentation and 3-4 weeks maceration. The wine is aged in 25 hl. old oak casks for 2-4 years                                    
                                   
             
             
                                                                                                                                                        	      