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Valpolicella Superiore 2020 - Zenato

The fresh version of Valpolicella!

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Valpolicella Superiore 2020 - Zenato
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Zenato
RED
At your doorstep in 1 - 3 days
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Why do we love it?

You don’t need to venture as far as Amarone to understand why Valpolicella has earned an almost mythical reputation among lovers of Italian wine. Zenato Valpolicella Superiore 2020 is a delightful expression of the region that you can enjoy every day, combining finesse, fruit and character in every sip. The 2020 vintage was also awarded 91 points by James Suckling.

The Zenato family has been working on the shores of Lake Garda since 1960 and is now regarded as one of the leading forces in Valpolicella. What set Zenato apart was not only the quality of its wines, but also its ability to capture the character of the region in every bottle. From simple Valpolicella to great Amarone wines, the philosophy remains the same: respect for tradition, consistency and a pure expression of place and grape varieties.

Zenato Valpolicella Superiore 2020 is produced primarily from Corvina Veronese, with the addition of Rondinella and Corvinone, the grape varieties that form the foundation of the region’s great wines. Unlike Ripassa or Amarone, the aim here is not power or concentration, but freshness. The result is a wine with vibrant fruit, a velvety texture and impressive aromatic character.

The accolades, after all, speak for themselves.

Tastes Like

In the glass, Zenato Valpolicella Superiore 2020 displays elegant aromas of ripe cherry, blackberry and plum, accompanied by notes of violet, sweet spices and a subtle touch of chocolate.

On the palate, it is juicy and velvety, with soft tannins and lively acidity.

Aroma
Body
Acidity
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13,5%
Origin Valpolicella, Italy
Variety Corvina, Corvinone, Rondinella
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 7+ years
Closure Cork
Organic No

PAIR IT

Enjoy it with pappardelle with ragù, porcini risotto, braised beef with Metsovone cheese.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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Zenato

Valpolicella Superiore 2020 - Zenato

RED
-17%
€17.24
€14.31
Aroma
Body
Acidity

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