描述
Amarone della Valpolicella Classico Riserva, a still red from Veneto, 17% ABV, produced by Zenato. Blend: 80% Corvina, 10% Rondinella, Croatina, and Oseleta. 0.75L bottle, 2018 vintage. A wine born from the passion and tradition of a family that has been promoting local varieties for over 60 years. After being hand-picked, the grapes dry for approximately four months in dry, well-ventilated drying rooms. This is followed by slow fermentation and aging for at least four years in large oak barrels, followed by at least one year in bottle. Intense, fruity with hints of cherry, morello cherry, and berries, and spicy notes. Deep ruby red in color, tending toward garnet with age. Warm, full-bodied, and with great structure, this wine warms the heart.
獎項
詳細資訊
香水
顏色
味道
服務於:
18 - 20 °C
長壽:
10 - 15 years
醒酒時間:
1 hour
- 創業年份: 1960
- 釀酒師: Alberto Zenato
- 生產的瓶子: 2.000.000
- 公頃: 95
1960 – San Benedetto di Lugana. It’s here that the heart of Sergio Zenato started to beat. His story is made of passion and hard work; a deep connection to his land and his people; entrepreneurial ability and openness to innovation and new vinification techniques and investment in native grape varieties.
A story that stretches from the banks of Lake Garda to the hills of nearby Valpolicella where the estate’s reds are born from sunny vineyards of Corvina and Rondinella in Costalunga in Sant’Ambrogio commune. 閱讀更多
| 名称 | Zenato Amarone della Valpolicella Classico Riserva Sergio Zenato 2018 |
|---|---|
| 类型 | Red still |
| 葡萄酒名称 | Amarone della Valpolicella DOCG |
| 年份 | 2018 |
| 容量 | 0,75 l |
| 酒精度 | 17.0% 按體積 |
| 葡萄品种 | 80% Corvina, 10% Rondinella, Croatina, Oseleta |
| 国家 | Italy |
| 产地 | Veneto |
| 供应商 | Zenato |
| 产地 | Sant'Ambrogio di Valpolicella (Verona). |
| 气候 | Altitude: 300-350 m. a.s.l. Exposure: South-East. |
| 土壤成分 | Mainly clayey limestone. |
| 栽培系统 | Guyot. |
| 每公顷产量 | 8,000 kg/hectare. |
| 收获 | First decade of October. |
| 酿酒工艺 | After manual harvesting and grading by hand in small, 5 kg crates, the grapes are left to dry for about 4 months in well-ventilated drying lofts. The grapes are not pressed until January, once the natural withering process has taken place. |
| 陈酿 | 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. |

