Deep ruby red in color. Vinous, full-bodied, with hints of black cherry and well-ripened fruit. Rounded and velvety on the palate. Hand selection of the best grape bunches originating from a hillside vineyard. The grapes picked at the beginning of the harvest, are collected in small crates and left to raisin before being vinified with the rest of the grapes picked by the end of the harvest.
Recommended with grilled red meat, pasta with sauce, fermented cheese, roast meat.
Blend: 60% Corvina, 20% Corvinone, 20% Rondinella
Critical AcclaimAll Vintages
Sitting in the hills of Bardolino, the Zeni family has spent the last 150 years dedicating themselves to producing some of the finest wines in Verona. With land holdings of 60 hectares of vines, the family operates two wineries, one located in Bardolino and the other in Valpolicella. Zeni’s world renowned wine museum also drives attention to the company, receiving over 100,000 visitors a year.
Since 1870 the Zeni Family have been dedicated to growing and producing classic Veronese wines. Fausto, Elena and Federica run the business following in their father Gaetano ‘Nino’ Zeni's footsteps. Ideally situated in the heart of the region they have the pick of the bunch from the long-term contract growers they deal with to help supplement their own production. They now manage 25 hectares of vineyards. Only the best grapes can result in wines with such a distinctive character that are true expressions of a unique terroir.
Since 1991 the museum, conceived and realized by the owner Gaetano Zeni, was meant to offer evidence of the ancient winemaking culture the Zeni family is committed to for generations. The museum also aims to take visitors on a fascinating journey around the world of wine while learning about its history. The museum is divided into thematic areas, each dedicated to a different stage of the long and complex wine production process, from the growing of the vine to the harvest, from the grape processing to the bottling phase.
Zeni has recently built a new wine cellar. This cellar is a structure that combines old tradition functionality with the modern. An impressive vaulted roof anchored on strong columns and a terra cotta floor represents this cellar. In this structure, you will find the oak barrels, barriques, and tonneaus. Their wines age in the perfect condition of humidity and temperature at the cellar.
Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.
The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.
Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.
Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.
Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.
Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend 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.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.