# Valpolicella Classico Superiore (2022)

- **Producer:** Zenato
- **Colour:** red
- **Type:** still
- **Grapes:** Corvina, Rondinella, Corvinone
- **Region:** Veneto, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €14
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** cherry, plum, blackberry, violet, black pepper, vanilla, cloves, cedar, chocolate, almond

## About this wine

Founded in 1960 by Sergio Zenato, the Zenato winery is deeply rooted in the Veronese territory of Veneto, Italy. Today, the estate is managed by Sergio's wife Carla and children Alberto and Nadia, who maintain his vision of meticulous craftsmanship. This Valpolicella Classico Superiore is sourced from the Costalunga Estate in Sant’Ambrogio di Valpolicella, situated on hilly terrains between 250 and 300 meters above sea level. The vineyards benefit from a temperate climate influenced by nearby Lake Garda. While standard Valpolicella is often light and simple, Zenato elevates this wine by using only hill-grown grapes from the historical Classico zone, bridging the gap between youthful fruitiness and structured complexity.

## Interesting facts

- Founded in 1960 by Sergio Zenato, the estate is a pioneer in modernizing Veronese winemaking while honoring native grapes.
- The vineyards are cooled by breezes from Lake Garda, protecting vines from frost and tempering summer heat.
- The 2022 vintage won the Silver Medal 'WOW! Award' from the prestigious Italian wine publication Civiltà del bere.

## Food pairing

This medium-to-full-bodied Valpolicella Classico Superiore balances bright acidity and soft tannins, making it exceptionally food-friendly. The wine's red fruit and subtle oak spices complement roasted meats and rich pasta dishes, while its vibrant acidity cuts through creamy sauces like Gorgonzola. It is robust enough to handle rich duck or pork, yet elegant enough to pair with heavier fish like seared tuna.

## Wine making process

The grapes—primarily Corvina Veronese, Rondinella, and Corvinone—are harvested manually from late September to early October. After destemming and gentle crushing, traditional skin-contact fermentation (maceration) takes place in temperature-controlled stainless steel tanks for 10 to 12 days. Following alcoholic fermentation, the wine is gently pressed. It is then aged for approximately 12 months in oak casks (tonneaux of French or Slavonian origin), followed by an additional 3 months of bottle refinement before commercial release.