Valpolicella Classico Superiore DOC Zenato

Valpolicella Classico Superiore Zenato is produced with native grapes of Valpolicella and a small addition of Sangiovese. The grapes are harvested during the first decade of October and taken to the cellar for de-stemming and vinification. The grapes are conveyed into temperature controlled stainless steel vats for the alcoholic fermentation which takes about 6-7 days, the contact between the skins and the wine is retained even after fermentation for the extraction of phenolic compounds and aromas. After this stage the wine is separated from the skins and place in Slavonian oak for 12 months before blending and bottling.