Zenato – Cresasso

“My first thought of the Valpolicella area has always been to create a wine that would respect the varietal features of the native grapes of Valpolicella, and at the same time would stood out for its uniqueness”.
This is how Sergio used to describe the Cresasso, the jewel of the Zenato production: a red wine made in purity from Corvina Veronese in respect of the surrounding territory.
The manual harvest is done in two distinct phases, an initial selection is made in the second half of September, laying the grapes in plateau and set to dry for two months after which the fermentation follows for 20 days and then the wine is let ageing in French oak casks for 24 months. The corvina not collected during the harvest is over-ripened on the plant until the end of October, after which it is fermented in stainless steel tanks.
The Cresasso is the blend of the two fermentations, with deep ruby color, an important structure and alcohol content. The nose recalls red fruits such as black cherry, cherry and spicy notes of frankincense and pepper aromas typical of the grape corvina.
Ideal with grilled meats, roasts, game, sausages and salami. Delightful with ripe cheeses.