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Grappa di Sassicaia is jealously kept in French oak barrels where it rests for a long time in the underground cellars of the Poli distillery. The nose features aromas of vanilla, cocoa, coffee and licorice. On the palate the taste is majestic and complex, as much as the aristocrat terroir of the San Guido di Bolgheri estate from which it comes.
Amarone Riserva “Sergio Zenato” is produced only in excellent vintages, from a selection of grapes Corvina, Rondinella, Oseleta, and Croatina coming from the oldest vineyards in Costalunga estate in Sant’Ambrogio di Valpolicella. The particular low yields have led to a wine of great concentration, with aroma of vanilla and fruits, an intense and long lasting taste.
Valpolicella DOC Classico Superiore by Zenato is produced with Corvina, Rondinella and Corvinone grapes grown in the S.Ambrogio di Valpolicella vineyard, belonging to the five municipalities of the Classic Valpolicella. It's a full-bodied, fragrant and structured wine, the pleasant flavor of which refers to the richness of the land on which it is grown. Ideal with pasta dishes, roasted or grilled red meats.
Sansonina is a Lugana DOC natural fermentation of the Zenato winery, born with the idea of strengthening the bond with the Garda area, making the best grapes of the Lugana, those of the Vigna del Moraro Verde. A sensational straw-yellow wine with golden reflections, in which we find the typical aromas of these lands, from almond to exotic fruit, to honey.
Giuseppe Quintarelli's Valpolicella Classico Superiore is one of those bottles to be jealously kept in the cellar for special occasions. The aromas of wild herbs and fruit jam are felt in all their typical intensity. The flavor is full-bodied and structured with a mineral aftertaste that conquers the palate.
The Elisir Gambrinus is the famous Venetian liqueur still produced today following the original recipe kept by the Zanotto family on a manuscript from the end of the 19th century. The protagonist of the recipe is the Raboso wine, from the native Paive grape variety, to which are added alcohol, cane sugar and Venetian grappa. The secret of success lies in the long aging in the cellars in the heart of the Piave region.