2016 | Zenato | Cresasso Rosso

Cresasso has a rich garnet color which sticks to the rim. On the nose, one senses red fruits such as tart black cherries, plums, and tobacco—all characteristic of the Corvina grape. On the palate the wine is soft and elegant, with Zenato's trademark balance.

Reviews:

• James Suckling: A fragrant nose of crushed dark raspberries, ripe blackcurrants, dark chocolate crust, cherry liquor and hints of dates and sweet spices. Full-bodied with velvety tannins, creating a smooth, flavorful palate that’s full of cocoa powder. Nice twist of bittersweet character to the finish.

• Vinous: The 2016 Corvina Cresasso is spicy and floral, with sugar-dusted cherries and red currant giving way to dried roses. This is undeniably elegant and opulent in feel, with ultra-ripe red and blue fruits motivated by juicy acidity. It tapers off lightly structured and saturating, drenching with concentration, yet with the acidity to keep the mouth watering. This is some serious juice, yet it’s powerful and lightly structured.

Producer Information

Zenato is an important producer in the Veneto region of northeast Italy, with estates in the Lugana and Valpolicella regions. It is particularly known for its Amarone della Valpolicella wines, although it makes a range of other wines, from Pinot Grigio and Soave to varietal Corvina wines.The Amarone Classico wines are made at the Costalunga estate at Sant'Ambrogio di Valpolicella. The generic cuvée uses grapes that are dried for three to four months before fermentation and 36 months in oak barrels.The flagship Riserva Sergio Zenato is made from grapes that are dried in a single layer on trays, then aged in 7500-litre Slavonian casks for 48 months. Both are predominantly Corvina, with smaller portions of Rondinella and Oseleta.The Cresasso, also made at the Costalunga estate, is a single-vineyard varietal Corvina which comes under the Veronese IGT designation. The grapes for this wine are picked in two phases: the first is dried for two months, and the second is over-ripened on the vine then fermented in stainless steel.

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