(From 2010 Vintage) Rich and plush-textured with luscious blackberry, dried fruit and chocolate flavours. Demands a hearty meal like barbecued back ribs, rack of lamb or steak.
(From 2009 Vintage) after the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°-25°C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months.
Wine Spectator(From 2009 Vintage) Rating: 92/100 - As reviewed by Wine Spectator on 02/26/2014
Robert Parker(From 2009 Vintage) Rating: 93/100 - As reviewed by Robert Parker on 10/07/2013
Wine Spectator(From 2007 Vintage) "Light tannins add subtle grip to this supple Amarone, framing flavors of sticky, sun-dried date, black cherry, and crushed black raspberry, with aromatic hints of sweet smoke, loose tea leaf and lots of ground spice. The finish is long and refined. Drink now through 2030. 1,250 cases imported." –AN
Wine & Spirits(From 2004 Vintage) I tasted two Amarones from Zenato. Both were outstanding, but I had a slight preference for the 1998 Amarone over the more expensive 1997 Amarone Riserva Sergio Zenato. The former has more fruit. Aged three months in stainless steel and nearly 30 months in a combination of small barrels and larger foudres, it was reminiscent of a French southern Rhocirc;ne. Dense ruby/purple-colored with a big, spicy, peppery nose revealing hints of truffles, dried black cherries, and melted asphalt, this full-bodied, muscular, chewy Amarone possesses well integrated acidity as well as ripe tannin. This pedal to the metal wine cuts a large swath across the palate. It is capable of lasting, possibly improving, for a decade.
Wine Advocate(From 1997 Vintage) Rating: 90/100 - As reviewed in Wine Advocate # 144 on Dec-02