Zenato
Summary
Zenato is a family-owned Veneto producer operating 75 hectares across Lake Garda's clay-rich soils and Valpolicella's calcareous hillsides, specializing in indigenous varieties including Trebbiano di Lugana (Turbiana) and traditional Valpolicella grapes. Their winemaking balances regional traditions like appassimento for Amarone and the ripasso method for their signature Ripassa with modern temperature-controlled fermentation and tailored oak aging programs.
Heritage & Leadership
Founded in 1960 by Sergio and Carla Zenato, this family-owned winery began its journey in the Lugana region near Lake Garda in Veneto, Italy. Sergio Zenato initially focused on showcasing the potential of the local Trebbiano di Lugana grape variety, establishing the winery in Peschiera del Garda. In the 1980s, the family expanded their operations to include vineyards in the Valpolicella region, broadening their portfolio to include red wines made from indigenous varieties. Following Sergio's passing in 2008, his children Alberto and Nadia Zenato assumed leadership of the company, with Alberto overseeing production and technical aspects while Nadia manages marketing and commercial operations. Under their guidance, Zenato has maintained its commitment to the terroir of Veneto while expanding distribution to over 60 countries worldwide.
Vineyards & Wines
Zenato's vineyard holdings span two distinct areas in the Veneto region, totaling approximately 75 hectares. The original estate centers around the Santa Cristina vineyard in Lugana, situated on the southern shores of Lake Garda, where the clay-rich soils provide ideal conditions for growing Trebbiano di Lugana (locally known as Turbiana). Their second estate, Costalunga, lies in Sant'Ambrogio di Valpolicella, featuring hillside vineyards with calcareous and volcanic soil compositions that support traditional Valpolicella varieties including Corvina, Rondinella, and Oseleta. The Lugana wines, particularly their flagship "Sergio Zenato Lugana Riserva," showcase the minerality and aging potential of the Turbiana grape. In Valpolicella, Zenato produces a range of wines including Amarone della Valpolicella Classico, Ripassa (a Valpolicella Superiore made using the ripasso method), and Valpolicella Classico Superiore.
Philosophy & Practice
Zenato's winemaking philosophy centers on respecting indigenous varieties while employing both traditional and modern techniques to express terroir. For their Amarone production, they follow the traditional appassimento method, carefully selecting grapes that are dried for 3-4 months before pressing, resulting in concentrated flavors and complexity. Their signature Ripassa undergoes a secondary fermentation on Amarone grape skins, adding depth and structure to the wine. In the cellar, Zenato employs different aging regimens depending on the wine: their Amarone ages for three years in a combination of Slavonian oak casks and French barriques, while their Lugana Riserva spends at least 24 months in oak followed by six months of bottle aging. The winery maintains temperature-controlled fermentation facilities that allow for precise handling of different varieties and styles, balancing tradition with technological advancement to maintain consistency and quality across their portfolio.