||85% Corvina, 10% Rondinella, 5% Corvinone
||Altitude: 250-300 m. a.s.l. Exposure: South-East and South-West.
|Composition of the land
||Mostly clay, calcareous, rich in rock fragments.
||First ten days of October. Manual harvest.
||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 oak casks for about 12 months.
||Pasta with different sauces, red meat, roasted or grilled meat.
||Price Zenato Valpolicella Classico Superiore 2017 € 10.37