Zeni
Amarone della Valpolicella 2022
| Denomination | DOCG Amarone della Valpolicella Classico |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Veneto (Italy) |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Aging | Aged in 50‑hl oak casks for 2–3 years, depending on the vintage. |
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1870
- Oenologist: Fausto Zeni
- Bottles produced: 1.000.000
- Hectares: 35
Later the task was entrusted to Gaetano Zeni who in addition to the deliveries began to intercede also the products transported, among them the wine so much that in the 50's had a spacious cellar erected on the hills that from Bardolino extend to the south a few hundred meters from the slope east of Lake Garda.
At the moment Fausto Zeni is taking care of the enological part in the cellar, while his sister Federica is in charge of relations with public relations and marketing. In about 25 hectares of vineyards there are 5 denominations: Bardolino, near the headquarters, then moving to the east we have Valpolicella, Lugana, Custoza and Soave.
To mention the Wine Museum set up by the Company at the Costabella locality of Bardolino, the very spacious Bottaia where in about 1500 square meters lie different types of barrels and the beautiful "Tempio di Bacco" a room full of paintings that tells the figure of Bacchus. Read more
| Name | Zeni Amarone della Valpolicella 2022 |
|---|---|
| Type | Red still |
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | Corvina, Corvinone, Rondinella |
| Country | Italy |
| Region | Veneto |
| Vendor | Zeni |
| Origin | Valpolicella Classica (on the hilly belt north of Verona) |
| Soil composition | Soils predominantly red and brown, composed of debris, calcareous marls and basalts. |
| Harvest | Hand‑harvested with careful selection of the best clusters from hillside vineyards. The grapes are placed in small crates and left to dry to concentrate sugars, extract, aromas and glycerol. |
| Wine making | Grapes dried for 2–3 months, followed by traditional fermentation on the skins with 15–20 days of maceration. |
| Aging | Aged in 50‑hl oak casks for 2–3 years, depending on the vintage. |
| Allergens | Contains sulphites |