Zenato Cresasso

Cresasso is an extremely elegant and balanced wine, with a very good structure, particularly
suitable for a long period of ageing, like other important Valpolicella wines. The shades of
cherries in alcohol and amarena are outstanding. The Valpolicella terroir and Zenato style are
perfectly epitomised by the Corvina from this special vineyard on the Costalunga estate.
Grape variety: 100% Corvina Veronese.
Geographical location and vineyard: SantAmbrogio
di Valpolicella, province of Verona. The Costalunga
estate is located on a hilly zone, at 300 m a.s.l.
facing east and west.
Type of soil: the soil is glacial chalk, very dry and
stony, with clay.
Cultivation system and density of the planting:
cordon trained and spur-pruned with a density of
planting of 5,400 vines per hectare.
Average age of the vines: 10 years.
Period and method of harvesting: the harvest takes
place after the grapes have become slightly
overripe on the plant, from the middle to the end of
October, manual harvesting in small 5 kg crates.
Vinification: the grapes are stalked and crushed.
The fermentation with the skins is slow and followed
by a continuous pumping over for about 25 days at
a temperature of 25/26 °C. The maturation lasts for
18 months in 500 lt. tonneaux of French oak.
Colour: ruby red, intense notes that redden the
glass and leave thick, consistent hoops sliding down
it.
Nose: an enveloping olfactory spectrum which
opens with pleasurable hints of red fruit, cherry and
blackberry giving way, after a few minutes, to more
intense sensations of stewed plums and jam.
Palate: rich Corvina and smooth tannin. Good
alcohol content and rich aromas bestow a
pleasurably long finale.
Serving temperature: at 18-20 °C
Gastronomic combinations: fine match for all tasty
and rich recipes. Ideal with grilled meats, roasts,
game, sausages and salami. Delightful with ripe
cheeses.

Region Description

The home of some of Italy’s most famous wines, this area in the Northeastern quadrant of Italy produces Soave, Valpolicella and Prosecco.