Zenato Cresasso 2004
Other Red Blends from Veneto, Italy
Cresasso has a rich ruby color. On the nose one senses red fruits such as amarena and bing cherries, very characteristic of the Corvina grape. On the palate the wine is soft and elegant, with the typical pleasantness for which the wines of Zenato are known. Ideal with roasted meats, aged cheeses, and spicy tomato sauces.
The Wine Advocate - "The 2004 Cresasso (100% Corvina) is an intense wine loaded with dark fruit, spices and French oak. A rich, concentrated red, it possesses remarkable inner sweetness as suggestions of licorice, tar and smoke gradually emerge from the glass. Creasasso is made from a relatively young, densely-planted vineyard, and the wine is aged in medium-sized French oak barrels. 2004 is the first vintage for this wine, and judging by this effort, Zenato has yet another success on their hands. Anticipated maturity: 2008-2018. This is a superb set of wines from Zenato. Sadly, Sergio Zenato passed away earlier this year, but his children Alberto and Nadia, along with their mother Carla, are in good shape to provide continuity going forward. "
Wine Spectator - "There's good concentration of peppery dried cherry and plum, with rich herb and raw chocolate. Full-bodied, with soft tannins and a long, thick, almost syrupy mouthfeel, but this leaves a crisp passion fruit and citrus aftertaste. Very concentrated, from just slightly dried Corvina grapes. A new wine from this producer. Best after 2008. 2,100 cases made."
Zenato is a company that possesses a strong link to the richness of its local history and culture, and continues to develop this connection today. The estate is based in a territory that surrounds Lake Garda, an area with an extraordinary microclimate that allows for an optimal growing season. The Zenato family is passionate in their dedication, vigorous research and innovation.
The company started with Sergio Zenato and his wife Carla as they began to produce quality wines from an indigenous varietal, Trebbiano di Lugana, and it has been passed down through the generations to their children. Currently, their daughter Nadia handles the marketing and promotional activity for the company, and their son Alberto oversees all aspects of production, from the growing of the vines to the time when the bottling process is complete.
Over time Zenato has explored another very important area of Italian wine production, Valpolicella, where they have dedicated endless efforts to the improvement and success of Amarone production, a wine of noble attributes and prestige. Zenato has entered into international markets and received the highest accolades from the wine industry's leading experts. Today, Zenato continues to look forward and make investments to develop projects based both in the area of Valpolicella and the area of Lugana. View all Zenato Wines
About VenetoView a map of Veneto wineries (vey-NEH-toe)
Notable FactsThe wine of Soave is most common white wine made here. Occasionally you can find an exceptional Soave, but for the most part the wine is easy-drinking and refreshingly pleasant. For the reds, the most popular are Amarone and Valpolicella – both made primarily from the good structured Corvina grape. While Amarone is always made in the recioto method (drying out the grapes to intensify the flavor), Valpolicella has a few different levels. Amarone is made from very ripe grapes, which are then dried and then pressed, producing an opulent, concentrated, full-bodied wine that has a distinctive and powerful taste that stays with you. Not for the lighter fare meal, this wine is almost port-like and delicious with cheese and/or dessert. Valpolicella can also be made in the recioto method, but it's more often found in a dry style – the wine goes up in rank, from Valpolicella to Valpolicella Classico to Valpolicella Classico Superiore. And finally, the bubbly of Veneto – Prosecco. Made from the same-named grape, Prosecco is less fizzy than Champagne and occasionally has a slight sweetness. It's absolutely delicious as a value aperitif.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.