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Colour red, becoming garnet red with ageing |
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Bouquet elegant and spicy with hints of cherry, Marasca cherry, dry fruit and prunes |
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Flavour rounded, velvety, enveloping and soft |
The jewel of Zenato’s production, this wine is made from a selection of top grapes from Valpolicella Classica grown in Sant’Ambrogio township (Corvina, Rondinella, Oseleta, and Croatina).
60,00 €
In stock
Grape: 85% Corvina Veronese, 10% Rondinella, 5% Oseleta and Croatina
Amarone is a complex, elegant and velvety wine with great structure.
It is produced from grapes cultivated in the classic zone of Valpolicella, in the municipality of S. Ambrogio,
a land abounding with significance, tradition and the culture of food and wine.
Winemaking
The grapes are dried for 4 months and crushing is not carried out until January. Slow fermentation with skin contact follows and then the wine is aged for 36 months in large-format Slavonian casks.
It is then aged in bottle before being released
This is a majestic wine, intense, and ethereal, with notes of bay leaf and distillate-cured cherries.
The impressive balance between all its com-ponents makes it ideal for long-term aging.
Amarone has the structure to handle rich, full-flavoured meats.
• Slow-roasted beef or prime rib
• Braised short ribs with red wine jus
• Venison or wild boar stew
• Grilled lamb shoulder with rosemary
Cured Meats and Charcuterie
The concentrated fruit and savoury complexity complements rich, salty flavours.
• A mix of prosciutto di Parma, salami and aged soppressa
• Smoked duck breast
• Bresaola with Parmesan and rocket
Rich Pasta and Risotto Dishes
Hearty pasta in deep, savoury sauces shines with Amarone.
• Pappardelle with wild boar or beef ragù
• Lasagne with béchamel and slow-cooked ragù
• Mushroom risotto with aged cheese
Aged Cheeses
Bold, nutty cheeses match the wine’s tannins and dried fruit character.
• Aged Parmigiano-Reggiano
• Pecorino Toscano or Sardo
• Taleggio or Gorgonzola dolce
Braised and Slow-Cooked Classics
Long-cooked dishes with concentrated flavour are a natural fit.
• Osso buco alla Milanese
• Braised pork cheeks in red wine
• Beef bourguignon with herbs
Serving Tips
Serve Amarone della Valpolicella, Zenato slightly below typical room temperature around 15 – 17 °C. Decanting ( Zalto Carafe ) for 60–90 minutes helps soften its powerful tannins and bring out layered aromatics.
