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Zeni, Cantina Fratelli
2009 Amarone della Valpolicella DOC Classico - Vigne Alte
70% Corvina, 20% Rondinella & 10% Molinara
Using the vinification technique of raisining the grapes for 4 months on mats followed by a traditional skin fermentation and a 4-5 week maceration the wine is then aged for 24 months in oak barrels followed by a short stay in stainless steel prior to bottling.
This wine exhibits a deep ruby red colour with garent red tinges. The bouquet is pervasive with notes of vanilla and hints of cocoa and spices. On the palate it s full-bodied, harmonic, pleasantly tannin-rich and has notes of vanilla. Enjoyable now but if you can resist, it will reward 8-10 years of bottle ageing. Best to uncork the bottle an hour before or decant 1/2 hour before consuming at 17-19ºC.
2012 Bardolino Superiore DOCG Classico
50% Corvina, 30% Rondinella, 10% Molinara & 10% Corinone
A traditional skin fermentation followed by a 2-3 week maceration it was then aged in oak barrels for one year prior to a further short stay in stainless steel vats. Deep ruby red in colour it is full-bodied, mouth-filling and pleasantly tannin-rich. On the nose it is warm, with hints of ripe red berries and spicy notes. Enjoy this wine within 4 years of bottling and at a temperature of 16-18ºC.
2012 Valpolicella DOC Classico
60% Corvina, 25% Rondinella & 15% Molinara
Following a tradition skin contact fermentation of 5-7 days it was aged in stainless steel. Ruby red in colour, its bouquet is fine and fragrant with fruity hints of blackberry and cherry. Best enjoyed over the next 3 years. Serve at 15-16ºC.
2012 Valpolicella Ripasso DOC Superiore - Margone
60% Corvina, 30% Rondinella & 10% Molinara
Vinified using the traditional skin fermentation technique followed by a 10-15 day maceration. After fermentation, the unpressed Amarone skins are added to the Valpolicella wine according to the traditional "ripasso" technique. The wine is then aged in oak barrels for 10-12 onths depending upon the vintage; tehne followed by a short stay in stainless steel vats before bottling.
Deep ruby red colour. The bouquet is vinous and full-bodied with hints of black cherry and well-ripened fruit. It is well rounded, velvety, full-bodied and long-lingering on the palate. Best enjoyed at 17-19ºC. Drink 2013-2017
2013 Soave DOC Classico
50% Garganega & 50% Trebbiano
A gentle pressing followed by a temperature controlled fermentation of the first pressing must in stainless steel produced a straw yellow with green tinged wine with a typical and fine nose and hints of wild flowers. On the palate it is fresh, dry and medium-bodied. Best enjoyed at 10-12º C.