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Pietro Zardini

Amarone della Valpolicella Pietro Junior Zardini 2018

Amarone della Valpolicella DOCG

Regular price €31,95 EUR
Regular price Sale price €31,95 EUR
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Venetian Amarone "Pietro Junior" Pietro Zardini is a red wine which embodies all the classicism of the appellation. Perfumes in the nose become intensely enveloping, preparing a sip of great compactness and concentration, in which the strength of the alcoholic content is balanced by a fresh backbone, which feeds a full drink. A perfect bottle for those evenings in which meat is the protagonist, but it can also be sipped away from the meal, as a meditation wine.

This "Pietro Junior" signed by Pietro Zardini is an Amarone which comes from a blend of 70% of Corvina, as well as Rondinella and Molinara. Vines grow on mainly red and brown soils, rich in detritus, calcareous marls and basalts. Clusters are carefully selected during manual harvesting, to be placed in boxes. After that they are slowly dried for a total of about 90 days. Then the traditional fermentation on skins takes place for a total period of about 4-5 weeks. The wine is then transferred in barrique and in oak casks for three years, at the end of which it is ready to be bottled.

  • Colour:  intense ruby red with garnet tingers
  • Bouquet:  wraply, vanilla-flavoured with shading of coffee, cacao and spices
  • Taste:  full-bodied, give to the palate alcoholic little fruits and chocolate
Perfect with red meat, Fiorentina, deer, wild boar, seasoned cheese, a wine for meditation and perfect for gathering around the hearth
  • Serve At 18- 20°C
  • Longevity within 10-12 years
  • Name Amarone della Valpolicella Pietro Juinor Zardini
  • Winery Pietro Zardini
  • Region Veneto
  • Appelation Amarone della Valpolicella DOCG
  • Vintage 2018
  • Production zone Valpolicella
  • Soil  prevalently red and brown soils on detritus, marl and basalt
  • Grape blend Corvina 70% – Rondinella 20% – Molinara 10%
  • Alcool 15% vol
  • Allergens contains Sulphites
  • Harvest  particulary selected grapes from high hillside vineyards, picked by hand into trays
  • Winemaking grapes are dried for 3-4 months, traditional fermentation o the skins with maceration for 4-5 weeks
  • Ageing in oak barrels and barriques for 3 years, subsequently in steel and bottle before release