Zenato Family Wines Production: Valpolicella

Home , Lees (fermentation), Valpolicella

Founded in 1960 by Sergio and Carla Zenato, the Zenato winery was originally based on the production of quality wines from an indigenous varietal, Trebbiano di Lugana. Over time, the winery has been passed onto Sergio and Carla’s children, who have maintained and expanded upon this vision.

Zenato has explored an important area of Italian wine Zenato Family Wines production: Valpolicella. It is here that they have dedicated endless efforts to the improvement and February 2021 success of Amarone production, a wine of noble attributes and prestige. Today, the winery operates under a philosophy and mission of quality (from the vineyard to the bottle and consumer), passion, investment, and tradition (respecting the roots of the territory and local culture). They also place strong emphasis on sustainable vineyard and winemaking practices. From the shores of Lake Garda into the hills beyond, Zenato brings us three exceptional representations of the grape-growing and winemaking traditions in the Veneto region. Lugana D.O.C. Ripassa D.O.C. CORMI I.G.T.

Andover, Blaine, Chanhassen, Cottage Grove, Osseo, Plymouth, Roseville, Rosemount

Lugana is the wine that put Zenato on the map. Made from 100% Trebbiano di Lugana harvested from the San Benedetto parcel on the south shore of Lake Garda. The grapes are fermented in temperature-controlled stainless- steel tanks and refined for six months before being released. This is a wine that they commonly refer to as the Pinot Grigio drinker’s ‘gateway drug’ to geeky wines.

The Zenato Ripassa is a blend of 85% Corvina, 10% Rondinella, and 5% Oseleta. As soon as the dried grapes for the Zenato Amarone are fermented, selected batches are “re-passed” over the Amarone lees, starting a second fermentation that slightly increases the alcohol content and gives the wine deeper color and more complex aromas. Ripassa is refined for six months and then aged in French allier tonneaux for eighteen months. The wine then spends six months in-bottle before release.

Merlot and other Bordeaux varietals have existed in the Veneto for hundreds of years. The nobles of the Austrian empire loved the wines so much that they transplanted the grapes and brought them to the region. Merlot plays a strong role in the modern wines of the Zenato family. The name ‘CORMI’ comes from blending the two varietal names, Corvina — the signature red varietal of the Valpolicella region — and Merlot. In Veronese dialect, "Cormi" means "my heart," a name that also reflects the Zenato family’s dedication to the Valpolicella region.

Lugana D.O.C.

San cool fermentation crisp acidity grilled skate, peaches, Benedetto in stainless steel pale and a risi a bisi, Trebbiano di citrus, Vineyard in tanks and rested lemon- supple carbonara, Lugana bananas, Lugana for six months green mouthfeel, roasted and herbs D.O.C. before bottling dry finish chicken

Ripassa D.O.C. fermented in stainless steel. blackberries Several batches re- smooth and risotto, 85% Corvina, , various passed over the viscous with lyonnaise 10% deep ruby blackcurrant vineyards in dried spent grapes; well-balanced sauces, beef Rondinella, red/violet s, black Valpolicella rested 6 months in acidity and negimaki, 5% Oseleta pepper, and tank, 18 months in alcohol rabbit ragu leather tonneaux, and six months in bottle CORMI I.G.T. red berries fermented in and full-bodied grilled ribeye, various stainless steel with 6 50% Corvina, ruby red marostica with fresh champignon vineyards in months of ageing in 50% Merlot tones cherries, acidity and sauces, duck Valpolicella 500L French Oak mint, and sweet tannins confit risotto Barrels blackberries