Rooted on the shores of Lake Garda, Zenato is one of Veneto’s most trusted family estates, known for turning local grapes into expressive, beautifully balanced wines. For more than 60 years, the Zenato family has championed Corvina and the traditional appassimento style, crafting reds that are plush, aromatic, and effortlessly drinkable. Their wines deliver a signature mix of ripe fruit, gentle spice, and silky texture—quality and consistency you can taste in every bottle.
Whether it’s their crowd‑pleasing Alanera Rosso or their benchmark Amarone, Zenato offers authentic Veneto character at exceptional value.
Brilliant ruby in color, Alanera delights the senses with a variety of aromas and flavors that include fresh and dried cherries and prunes, sweet spice, and hints of coffee and tobacco. On the palate, Alanera is full-bodied with elegant and velvety tannins. Vibrant acidity brings balance and freshness, and supports a long and harmonious finish.
Pair with medium-aged cheeses, cured meats, meaty fish such as sea bass fillet with Extra Virgin Olive Oil, or with braised meats and stews.
Blend: 70% Corvina, 10% Rondinella, 10% Corvinone, 10% Merlot and Cabernet Sauvignon
93 Natalie MacLean Zenato Alanera Rosso from the Veneto is one of those wines that makes you wonder why you'd bother spending more given this quality. Using the parziale appassimento method where 50% of the grapes are dried for several months before blending with fresh fruit to build concentration and richness without the full weight of an Amarone. On the nose it's inviting and complex, with black fig, bittersweet cocoa, baking spice, and dried herbs. The palate is lush and rounded, with prune, tobacco leaf, and a long, silky finish with supple, well-knit tannins. The Zenato family has been producing wine in the Veneto since 1960 when Sergio Zenato founded the estate in the heart of Lugana, and today his children Alberto and Nadia continue the tradition across both Lugana and Valpolicella. Drink it now through 2029 with a meat lover's pizza topped with steak and aged Parmesan, where the wine's dark fruit and spice meet the richness of the toppings, or try it with meaty pasta in slow-simmered tomato sauce for a weeknight dinner that feels far more special than the effort required. (May 2026)
91 James Suckling A very spicy wine with assertive aromas of black pepper, leather and plums. Smooth and supple, with a medium body, light extraction and a fruity finish. Drink now. (July 2025)
