Zeni - Barriques Amarone 2015
- Producer Zeni Wines
-
Blend
40% Corvina
50% Corvinone
10% Rondinella - Country Italy
- Region Veneto
- Appellation Valpolicella
- UPC 0 15643 48734 7
- Producer Zeni Wines
-
Blend
40% Corvina
50% Corvinone
10% Rondinella - Country Italy
- Region Veneto
- Appellation Valpolicella
- UPC 0 15643 48734 7
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Item# 83261-15/6PK
James Suckling
93pt
Tasting notes
Deep ruby red with a garnet red tinge. Bouquet: Pervasive, with notes of vanilla and hints of cocoa and spices. Palate: Full-bodied, harmonic, pleasantly tannin-rich, with notes of vanilla. Food Pairing: Recommended with red meat, braised meat, game and fermented cheese; meditation wine.
Technical data
Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona)
Soil: red-brown soil on detrital, limestone-marly and basaltic sediments
Vine yield per hectare: 80 ql./ha
Grape varieties: Corvina 40% – Corvinone 50% – Rondinella 10%
Grape harvest: 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
Vinification techniques: raisining of the grapes for 4 months followed by traditional skin fermentation and 20-25 days maceration
Ageing: in French oak barriques for 12-24 months, depending on the vintage, followed by a short stay in stainless steel vats
Wine analysis: Alcohol content 15.4% vol., Residual sugar 5 g/l, Dry extract 34 g/l, Total acidity 5.80, pH 3.50
Soil: red-brown soil on detrital, limestone-marly and basaltic sediments
Vine yield per hectare: 80 ql./ha
Grape varieties: Corvina 40% – Corvinone 50% – Rondinella 10%
Grape harvest: 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
Vinification techniques: raisining of the grapes for 4 months followed by traditional skin fermentation and 20-25 days maceration
Ageing: in French oak barriques for 12-24 months, depending on the vintage, followed by a short stay in stainless steel vats
Wine analysis: Alcohol content 15.4% vol., Residual sugar 5 g/l, Dry extract 34 g/l, Total acidity 5.80, pH 3.50
