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Produced by 85% Corvina, 10% Rondinella, 5% Oseleta. The manually harvested grapes are stemmed-crushed and macerated in fermented stainless-steel vats for 10 - 12 days. After the alcohol fermentation, the new wine is separated from the skins by soft pressing and stored in steel tanks until January; the period during which the withered grapes are pressed to produce Amarone. At this point, Valpolicella is "strained " through the Amarone marcs with a stay of 7/8 days at a temperature of 25 ° C - 28 ° C. After a 18-month ageing in a Tonneau (large barrel), followed by a slight ageing in the bottle for 6 months, this extremely long, soft, velvety wine was born with intense aromas of small red fruits.
Production and bottling plant: AZ. AGR. ZENATO SRL - Via San Benedetto, 8 - Peschiera del Garda (VR)
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