Valpolicella DOC Superiore Zenato is ruby red. The nose is delicate, reminiscent of maraschino cherries and wild berries.
Great with tomato based pasta dishes, white meat, roasted or grilled.
Suggested serving temperature: 7-8 °C.
This Valpolicella is produced with Corvina, Rondinella and Sangiovese grapes, mainly cultivated in Sant’Ambrogio di Valpolicella.
Grape variety: 80% Corvina Veronese, 10% Rondinella, 10% Sangiovese.
Vinification: the manual harvesting of the grapes is followed by de-stemming and traditional maceration for a period of 10 days in stainless steel fermenters.
At the end of the alcoholic fermentation, the wine is separated from the skins with gentle pressing and aged in 50/75 hectolitre oak casks for about 12 months.
Geographical location and vineyard: hilly area. Southeast facing.Average height of the land: 250/300 m a. s.l.
Type of soil: mostly chalky, calcareous, glacial.
Cultivation system and density of the planting: cordon trained and spur-pruned, 5,000 vines per hectare.
Yield per hectare: 10 tonnes.
Period and method of harvesting: first ten days of Yield per hectare: 10 tonnes.
Period and method of harvesting: first ten days of October. Picked by hand.
$ 24.90 (Available by the bottle).
Available in British Columbia (Canada)