Zeni - Amarone - Della Valpolicella Classico 2010
- Producer Zeni Wines
-
Blend
60% Corvina
10% Molinara
30% Rondinella - Country Italy
- Region Veneto
- Appellation Amarone della Valpolicella DOCG Classico
- UPC 0 15643 24534 3
Food matches
Recommended with red meat, braised meat, game and fermented cheese; vino da meditazione.
Tasting notes
Color: Deep ruby red.
Nose: Vibrant and fruity, with hints of well-ripened fruit and spices.
Palate: Velvety and rounded.
Nose: Vibrant and fruity, with hints of well-ripened fruit and spices.
Palate: Velvety and rounded.
Zeni Winery
Zeni Winery is a family-run winery that started its activity far back in the 1870s. The whole Zeni family has been fully and enthusiastically dedicated to the production of premium quality wines for 5 generations, and this is further testified by the grated care devoted to every single stage of the long wine production process from the growing of the vine to the harvest, to vinification, finishing, bottling and marketing of the wines.
Set inside the Winery, the Wine Museum, realized by the owner Gaetano Zeni, was meant to offer evidence of the ancient winemaking culture the Zeni family is committed to for generations.
Set inside the Winery, the Wine Museum, realized by the owner Gaetano Zeni, was meant to offer evidence of the ancient winemaking culture the Zeni family is committed to for generations.
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.
Winery Technical Data
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 60%, Rondinella 30%, Molinara 10%.
Residual sugar: 6 g/l.
Dry extract: 31 g/l.
Total acidity 6.00 g/l.
Soil: Red-brown soil on detrital, limestone-marly and basaltic sediments.
Yield: Per hectare: 100 ql./ha.
Grape varieties: Corvina 60%, Rondinella 30%, Molinara 10%.
Residual sugar: 6 g/l.
Dry extract: 31 g/l.
Total acidity 6.00 g/l.
Vinification
Raisining of the grapes for 3-4 months followed by traditional skin fermentation and 3-4 weeks maceration.
Ageing: in 50 hl. oak barrels for 2-3 years, depending on the vintage.
Ageing: in 50 hl. oak barrels for 2-3 years, depending on the vintage.
