Zenato Amarone 2015  Front Label
Zenato Amarone 2015  Front LabelZenato Amarone 2015  Front Bottle Shot

Zenato Amarone 2015

  • JS94
  • WS90
  • D90
750ML / 0% ABV
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4.5 21 Ratings
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4.5 21 Ratings
750ML / 0% ABV

Winemaker Notes

Ruby red in color, this wine offers intoxicating aromas of dried black cherries, cassis, truffles, and chocolate fudge. On the palate, it is silky, luscious, and complex, with a lingering finish.

Pair with osso bucco, Bordelaise sauces, wild boar ravioli, or grilled cowboy ribeyes.

Critical Acclaim

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JS 94
James Suckling
While this is heady and spicy, it’s also quite reserved for this producer, framing glazed cherries and dried meat against a backdrop of citrus and roasted herbs. The ornately woven texture and generous fruit work very well with the linear acidity and firm-tannin bite. Really excellent.
WS 90
Wine Spectator

This is well-balanced and medium- to full-bodied, layering creamy tannins with a juicy profile of ripe black raspberry and currant fruit, woodsy spice, minerally graphite and smoke notes. Accessible and elegant. Corvina, Rondinella, Oseleta and Croatina. Drink now through 2025. 

D 90
Decanter

Dense, earthy and concentrated, yet well-honed in its fruit, tannin and new oak; with some ageing time ahead. Drinking Window 2019 - 2026


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Zenato

Zenato

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Zenato, Italy
Zenato Winery Video

The Zenato winery 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, with an extraordinary microclimate that allows for an optimal growing season. Cherishing a ‘frank and simple’ approach to life, Zenato is committed to producing affordable wine of exceptional quality. With a passion for the land and a dedication to vigorous research, innovation and quality improvement, Sergio Zenato strived to eclipse past results. He crafted wines that are known for their quality and consistency. Today, the winery operates under a philosophy and mission of Quality (from the vineyard to the bottle and consumer), Passion and Tradition (respecting the roots of the territory and local culture).


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Producing every style of wine and with great success, the Veneto is one of the most multi-faceted wine regions of Italy.

Veneto's appellation called Valpolicella (meaning “valley of cellars” in Italian) is a series of north to south valleys and is the source of the region’s best red wine with the same name. Valpolicella—the wine—is juicy, spicy, tart and packed full of red cherry flavors. Corvina makes up the backbone of the blend with Rondinella, Molinara, Croatina and others playing supporting roles. Amarone, a dry red, and Recioto, a sweet wine, follow the same blending patterns but are made from grapes left to dry for a few months before pressing. The drying process results in intense, full-bodied, heady and often, quite cerebral wines.

Soave, based on the indigenous Garganega grape, is the famous white here—made ultra popular in the 1970s at a time when quantity was more important than quality. Today one can find great values on whites from Soave, making it a perfect choice as an everyday sipper! But the more recent local, increased focus on low yields and high quality winemaking in the original Soave zone, now called Soave Classico, gives the real gems of the area. A fine Soave Classico will exhibit a round palate full of flavors such as ripe pear, yellow peach, melon or orange zest and have smoky and floral aromas and a sapid, fresh, mineral-driven finish.

Much of Italy’s Pinot grigio hails from the Veneto, where the crisp and refreshing style is easy to maintain; the ultra-popular sparkling wine, Prosecco, comes from here as well.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

BOS564800_2015 Item# 517190

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