Zenato’s 2019 Amarone della Valpolicella DOCG is a classic expression of the prestigious appellation from the Veneto region in northern Italy. Crafted primarily from traditional local grape varieties—Corvina, Rondinella, and Molinara—this red wine benefits from the labour-intensive appassimento process, where grapes are partially dried after harvest to concentrate sugar, flavour, and tannin. The 2019 vintage displays remarkable depth and complexity, with aromas of ripe dark cherry, dried plum, fig, and hints of cocoa, tobacco, and sweet spice from extended oak aging. On the palate, it’s full-bodied and rich, with velvety tannins and a balanced freshness that prevents it from being overpowering, leading to a lingering, elegant finish.
The Veneto, situated in north-eastern Italy, enjoys a unique geographical location framed by Lake Garda and the Lessini Mountains. Amarone’s terroir is defined by well-drained, calcareous and marl soils, providing an exceptional environment for the region's native grapes. The temperate climate, influenced by the nearby mountains and lake, allows grapes to ripen fully while retaining acidity. Historically, Amarone developed from the ancient recioto style, evolving in the 20th century into the dry, robust red it is today, noted for both power and finesse.
For food pairings, Amarone’s concentration and structure make it a versatile companion for equally robust dishes. Classic Venetian pairings include braised beef (manzo all’Amarone) or aged cheeses like Monte Veronese and Grana Padano. It also shines alongside slow-cooked lamb shank, wild boar stew, porchetta, or hearty mushroom risotto. For a more international touch, try it with roast duck or a rich blue cheese to complement the wine’s fruit intensity and velvety tannins.
To enjoy Zenato’s Amarone at its best, serve it at 17-18°C. Decant the wine for at least an hour prior to serving to allow its complex bouquet to unfold fully. This wine has substantial aging potential, but if drunk young, aeration is essential to appreciate the full spectrum of aromas and flavours.
