The location of the vineyards is just as important as the winery. Here in the hills of S. Ambrogio di Valpolicella, a far higher quality is easily feasible than in the easy-to-work flat areas where the cheap Amarones come from.
After the manual harvest, the grapes for the Sergio Zenato Riserva are dried for about 4 months according to the ancient Amarone tradition before they are pressed and fermented. Then follows the period of long expansion. This top-quality amarone spends a total of four years in large wooden barrels before it is bottled.
In this very intense red wine there are aromas of dark berries, black cherries, chocolate, dried plums and a spicy note reminiscent of black pepper. On the palate it is a concentrate of fruit, extract, tannins and acid. This is tremendous, a battle of the components in the mouth. Exciting and beautiful!
Optimal drinking:
now to 2040+
Analysis Data:
16.5% ABV; 7.9 g/L residual sugar
Ageing:
48 months in large wooden barrels
Grapes:
85% Corvina Veronese, 10% Rondinella, 5% Oseleta and Croatina
