# Amarone della Valpolicella Classico DOCG (2017)

- **Producer:** Zenato
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Rondinella, Croatina, Oseleta
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 16.5%
- **Average price:** €50
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, violet, chocolate, coffee, vanilla, cloves, dried fig, prune, leather, tobacco

## About this wine

Founded in 1960 by Sergio Zenato on the shores of Lake Garda, the Zenato estate initially built its reputation on high-quality white Lugana wines. Driven by a passion for red winemaking, Sergio expanded into the nearby hills of Valpolicella Classica. He discovered that the tempering microclimate of Lake Garda slowed grape ripening in the Classico zone, yielding red grapes with exceptional structural balance. Today, the estate is managed by his children, Nadia and Alberto Zenato, with this Amarone Classico serving as the flagship and historical milestone of the family portfolio.

## Interesting facts

- The grapes undergo a strict four-month appassimento process, losing up to 40% of their water weight to concentrate flavors.
- Founded in 1960, Zenato originally gained fame for white Lugana wines before expanding into the red-dominated Valpolicella Classica.
- The tempering microclimate of nearby Lake Garda slows grape ripening, helping the vines achieve exceptional structural balance.

## Food pairing

This full-bodied, high-alcohol wine requires equally robust, protein-rich, and intensely savory dishes. The high tannins and rich dry extract of the Amarone bind beautifully with the proteins and fats in slow-cooked meats, while the wine's vibrant acidity cuts through rich sauces, creating a harmonious balance on the palate.

## Wine making process

This wine is crafted using the traditional appassimento method. Hand-selected bunches of Corvina, Rondinella, Croatina, and Oseleta are harvested in early October and laid flat on plastic crates in well-ventilated drying lofts (fruttaio) for four months. During this time, the grapes lose 30% to 40% of their weight, concentrating sugars, acids, and flavors. In January, the dried grapes are pressed, followed by a slow 25-day alcoholic fermentation on the skins in stainless steel tanks. The wine is then aged for 30 months in medium-to-large French and Slavonian oak casks, followed by 12 months of bottle refinement before release.