Zonin Amarone 1997
The origins of the Zonin family in Gambellara date back to 1500. The family tree identifies Bernardino de Zonina (1470-1550) living in Malo, in the province of Vicenza, as the family’s founding father. His son, Piero, (1500-1575) moved to Gambellara at an early age where he took up residence and later married Francesca. Wine growing gained tremendous momentum in Gambellara during the nineteenth century, initiating a process of development that is arguably still unfinished.
Gianni Zonin was born in 1938, the eldest nephew of Domenico Zonin. After gaining his diploma in Oenology in Conegliano in 1956, he joined the company at the age of 19 as a young oenologist.
During his early years he increased his knowledge of the technical, commercial, purchasing and human resources aspects of the business. His profound understanding of the innermost aspects of the company and the vantage point it afforded him would soon enable him to complete the transformation of the Zonin winery into a complex and highly structured Group.
During the first decade of 2000, the new generation joined the company: Domenico, Francesco and Michele Zonin are, respectively, Chairman and Vice Presidents. With contemporary dynamism and competence, they guarantee the continuity of a centuries-old family history with the wisdom and traditions cherished since 1821.
The new generation represents another step forward in the construction of a solid business, based on love for and commitment to the land and to family values. The dream of the founder, Domenico, facilitated by the efforts of Gianni Zonin, has become a solid reality that is now a symbol of Italian wine. Underpinned by a history spanning almost 200 years, today the company is younger and more enterprising than ever before, and above all, thoroughly up-to-date.
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.
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.