Soul of Valpolicella

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From€ 55
Price
From€ 55
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Learn about the appassimento drying technique while tasting Amarone, Recioto and Ripasso served with traditional local food.

A taste of the Lake, this experience unites the best wine and food production of Lake Garda. You will know the appassimento method, a technique consisting in the drying of grape, you will participate in an exclusive wine tasting in the Sala Barricaia room at Cantina Zeni winery in Bardolino. You will match the two major dry wines from the Valpolicella, i.e. Recioto and Amarone, with medium and extra aged cheeses and other precious delicacies like the honey from the close Monte Baldo mountain, the Modena aged balsamic glaze and the traditional mostarda made of organic fruits. Furthermore, for a sweet finish there will be Recioto wine.

Wines

Amarone DOCG Zeni

One of a kind, this wine benefits a long appassimento, a fermentation in wooden vat and an ageing in oak barrels. You will recognize a polished smooth, an embracing intensity and aromas of dried fruits, chocolate, cinnamon and toasted almond. A real vino da meditazione to appreciate in quiet and relaxing moments. A long-lived wine to uncork at least one hour before serving to enjoy it at its best.

Recioto DOCG Zeni

Ruby red sweet wine with violet hue, offering a rich and intense bouquet. The smooth and velvety sensations are the distinctive characteristics that you will recognize from the first sip.

Valpolicella Ripasso DOC Zeni

Listed in the prestigious wine guide “Vini d’Italia del Gambero Rosso”, this wine will astound you for its rounded, velvety and full-bodied taste. A rich ruby red wine releasing black cherry and well-ripened fruits aromas. Valpolicella Ripasso DOC Zeni is the result of the traditional Ripasso technique: Valpolicella wine is added to unpressed Amarone skins and the new product macerates for 10-15 days. This new wine is more structured, long-lasting with more alcohol and less acidity than its base counterpart Valpolicella.

Notes

Days

From Monday to Friday (from 1 April to 31 October)

Time

4 p.m.

Duration

Circa 2 hours

Participants

Min 2 people

Map

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