"A blend of 80% Corvina, 10% Rondinella and 10% Sangiovese. After the harvest in late September to October, the grapes are carefully selected and the healthiest, ripest fruit is placed in a well-ventilated room to raisin until January. They are then pressed, left on the skins for 21 days and fermented into the delicious wine that is Amarone. Refined in tank for three months and aged in barrels for 24 months before bottling, this wine spends a minimum of 6 months in bottle before it is released on...
Wine & SpiritsI 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.