PL Award 1: Silver - SWA 2017 PL Award 2: Silver - IWC 2016
Country: Italy Region: Veneto Vintage: 2015
Category: Red Wine Color: Red
Producer: Alpha Zeta
"Alpha Zeta was started in 1999 when Liberty Wines set out to produce a range of modern, fruit driven wines from the hills outside Verona. Working with leading New Zealand winemaker Matt Thomson, our aim was to work with growers (rather than buy bulk wine, which is standard among most wines from Verona at this price) to obtain ripe grapes (by reducing yields and picking later) and then, using Matt's expertise, preserve these flavours in the finished wines. This has resulted in wines that offer great value, quality, balance and typicity.
The 2015 whites are excellent, none more so than the single vineyard 'Terrapieno' Pinot Grigio, an excellent example of its style. The unoaked Soave is dry, scented and delicious while the Chardonnay is melony and impressive. It is often overlooked, but it offers outstanding value. The Pinot Grigio, made solely from grapes grown on hillside vineyards in the Alpone valley, is balanced and quaffable, with a lovely pear and bread crust character on the nose and palate. The reds are equally impressive. The 2015 Valpolicella has bright, black cherry perfumes and velvety tannins, while the 2014 Ripasso is silky and scented. The Amarone 2012 is the one of the best value Amarone on the market."
Product Features: Sustainable;Vegan;Vegetarian
Product Allergens: Sulphites Label
Winemaker: Luca Degani
The vineyards are situated in the hills outside Verona in the Valpantena Valley. Cool currents blow down the valley from the foothills of the Dolomites, which helps to moderate the climate, enabling the grapes to ripen slowly. This helps the grapes to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress helping to produce superior quality fruit.
This wine is made using a traditional Veronese practice known as "ripasso". Traditionally, the young wine was re-fermented on the skins of the Amarone grapes once they had finished fermenting in March. The modern approach is to ferment the young wine together with dried grapes in the January following the vintage, giving the wine more body and depth. Following fermentation, the wine is aged for just over a year in a mixture of large oak and small, French oak barrels prior to bottling. This blend of modern and traditional winemaking produces a wine with a combination of freshness, structure and depth that is fairly rare among Ripasso wines.
Ruby red in colour, with a concentrated perfume of red and black cherries, with the ripasso adding a dried cherry intensity. Full-bodied on the palate, with a lovely balance between opulent cherry-pie character and supple structure. Good length with a mouthwatering bitter-cherry twist on the finish.
Food Suggestion: Pairs well with pot roast and braised meats accompanied with polenta, grilled beef fillet, quail, sliced beef with mushrooms, spare ribs of lamb and medium aged cheeses.
Closure: Natural Cork Acidity [g/l]: 5.52 ABV: 13.5%