Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin in order to achieve a high concentration of sugar, extracts, aromas and glycerine. Raisining of the grapes for 4-5 months followed by traditional skin fermentation and 3-4 weeks maceration. The wine is aged in 25 hl. old oak casks for 2-4 years

Vineyard location: Valpolicella C lassica zone (hilly band to the north of Verona).
Soil: Red-brown soil on detrital, limestone-marly and basaltic sediments.
Yield: Per hectare: 100 ql./ha.
Grape varieties: Corvina, Rondinella, Molinara
Residual sugar: 6 g/l.
Dry extract: 31 g/l.
Total acidity 6.00 g/l.

This rich release from Zeni hits all the marks we are looking for in a handmade, expressive example of Amarone. Deep ruby red with a garnet red tinge. Stylish and elegant with notes of preserved fruits and hints of cocoa and spices. Harmonic, complex and velvety. 60% Corvina, 30% Rondinella, 10% Molinara

Recommended with red meat, braised meat, game and fermented cheese; vino da meditazione.