||80% Corvina, Croatina, 10% Rondinella, Oseleta
||Altitude: 300-350 m. a.s.l. Exposure: South-East.
|Composition of the land
||Mainly limy clay, rich in rock fragments.
||First ten days of October.
||After harvesting and grading by hand in small, 5 kilogram crates, the grapes are left to dry for around four months in well-ventilated drying lofts. The grapes are not pressed until January, once the natural withering process has taken place.
||After slow fermentation for 15-20 days in the skins, the wine is aged for at least 4 years in very large oak casks before refinement in the bottle for at least a year.
||Perfect with roast meats, game, grilled steak and mature cheeses, but perfect for enjoyment without a meal.
||Price Zenato Amarone della Valpolicella Classico Riserva Sergio Zenato 2013 HK$ 990.00