Barbera d'Alba DOC<br />Denomination: Barbera d' Alba doc<br />Grape variety: Barbera<br />Production area: La Morra<br /><br />Bottles produced: 15,000<br />Average age: from 10 to 30 years<br />Soil type: calcareous in some parts, but also sandy<br />Exposure: East, north-east<br /><br />Vinification: maceration with skins in rotary fermentor at controlled temperature for 3 / 4 days, short passage in used French barriques for 5 months<br />Colour: dark and intense purple red<br />Bouquet: elegant hints of blackberry, sweet spices<br />Taste: warm, full, soft, right acidity, long finish of red fruits.<br /><br />

Langhe Nebbiolo DOC<br />Denomination: Langhe Nebbiolo doc<br />Grape variety: Nebbiolo<br />Production area: La Morra and Monforte<br /><br />Bottles produced: 15,000<br />Average age: from 20 to 50 years<br />Soil type: calcareous in some parts, but also sandy<br />Exposure: various, predominantly south - east<br /><br />Vinification: maceration on the skins in rotary fermentors at controlled temperature for 3 / 4 days, passage in used French barriques for 5 months<br />Colour: ruby red<br />Bouquet: delicate with hints of flowers and rose petals,<br />Taste: hinted but not dry tannins, intense red fruit flavour, good acidity.<br /><br />

Dolcetto d'Alba DOC<br />Denomination: Dolcetto d'Alba doc<br />Grape variety: Dolcetto<br />Bottles produced: 10,000 / 15,000<br /><br />Average age: from 20 to 40 years<br />Soil type: calcareous in some parts, but also sandy<br />Exposure: various, mainly north, north-east<br /><br />Vinification: maceration on the skins in a rotary fermentor at controlled temperature for 2 to 3 days, maturation in steel for 10 months<br />Colour: deep purple red<br />Bouquet: elegant scents of violets and small red fruits<br />Taste: dry, soft, hinted at but soft tannins. Intense flavour of red fruits<br />Serving suggestions: ideal as an aperitif, starters, white meats, sandwiches, pizza.<br /><br />

Barolo DOCG<br />Denomination: Barolo docg<br />Grape variety: Nebbiolo<br />Production area: La Morra, Castiglione Falletto, Serralunga d'Alba, Barolo<br /><br />Bottles produced: 10,000<br />Average age: from 20 to 30 years<br />Soil type: various compositions<br />Exposure: various, mainly south, southeast<br /><br />Vinification: maceration on the skins in rotary fermentors at controlled temperature for 4 / 5 days, ageing in used French barriques for 24 months<br />Colour: bright ruby red with garnet reflections<br />Bouquet: elegant hints of red fruit<br />Taste: warm, great elegance with a clear finish of violets, with hinted but soft tannins.<br /><br />

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Ripassa Valpolicella Ripasso DOC Superiore<br /><br /><br />Immediately after the fermentation of the Amarone raisins, the best selection of Valpolicella 'ripassa' on the Amarone marc, starting the second short fermentation; in this way the alcohol content increases and a product richer in colour, extracts and aromas is obtained.<br /><br />After ageing in French oak tonneaux for 18/20 months, it is then left to rest in the bottle for 6 months.<br /><br />The result of this process is a refined and concentrated wine, extremely soft and velvety, with intense aromas of small red fruits.<br /><br />Ripassa offers fruity scents and fine tannins on the palate, with an aura of chocolate and spices. It represents one of the most significant wines in Zenato's oenological evolution.<br /><br />Grape varieties: 85% Corvina Veronese, 10% Rondinella, 5% Corvinone.<br />Geographical location and characteristics of the vineyard: hilly area of Valpolicella, south-eastern and south-western exposure.<br />Average altitude of the land: 250-300 metres above sea level.<br />Soil type: predominantly cretaceous, calcareous<br />Training system and planting density: guyot, with about 5,000 vines per hectare.<br />Average age of vines: 10/15 years old<br />Number of buds: 8/10 per plant<br />Yield per hectare: 100 quintals<br />Harvest time and method: first and second ten days of October. Manual harvesting.<br />Vinification: The grapes are destemmed and macerated in stainless steel fermenters for 10-12 days. After alcoholic fermentation, the new wine is separated from the skins by means of a soft press and stored in steel tanks until January, when the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is 'repassed' on the Amarone marc with a 7-8 day period at a temperature of 25-28°C. This is followed by 18 months of refinement in tonneaux and a few months of bottle ageing in temperature-controlled environments.<br />Colour: deep ruby red.<br />Bouquet: intense, fine and persistent, with hints of black cherry and plum.<br />Taste: harmonious and velvety, with good structure.<br />Serving temperature: 18°C<br />Food pairings: an excellent companion to game dishes, grilled meats and roasts, cured meats and mature cheeses.<br /><br />

GRAPE VARIETY: Lagrein (short stalk)<br />SOIL TYPE: Alluvial soil of porphyric origin and moraine soil<br />TYPE OF GROWING: pergola, with one truss / cane<br />PLANT DENSITY: 5000 - 8500 canes /ha<br />CROPPING AGE OF THE VINE STOCKS: 25 years<br />QUALITY IMPROVING MEASURES: Thinning of 50% of the grapes in July.<br />HARVEST: First to second week of October; the grapes are harvested, placed in small plastic boxes and dried under cover until Christmas.<br />VINIFICATION: De-stemming and subsequent fermentation in stainless steel tanks at controlled fermentation temperature with a maceration period of about 10 days.<br />VINIFICATION: End of fermentation in concrete barrels and malolactic fermentation in new barriques and tonneaux. The wine is barrel-aged for at least 16 months before bottling.<br />COLOUR: Almost black violet<br />AROMA: Dried forest fruits, man chocolate, leather<br />TASTE: Very warm, powerful tannins, dense and persistent, slightly bitter.<br /><br />

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