Zenato Alanera Rosso Veronese IGT 2019

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 Zenato's Alanera with medium-aged cheeses, cured meats, meaty fish such as sea bass fillet with extra virgin olive oil, or with braised meats and stews.

Type: Red Wine
Style: Bold, Full-bodied
Grape Varietal: Corvina, Rondinella, Merlot
Tastes Like: Comparable to a Syrah, with dark cherries, plums, and a touch of spice.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Veneto, Italy
Terroir: Clay and calcareous soils
Aging: 12 months in French oak
Serving Temperature: 16-18°C

Zenato is celebrated for its innovative approach to winemaking, blending tradition with modern techniques to craft wines of exceptional quality.

Seafood: Grilled octopus or seafood paella.
Poultry: Duck confit or roasted quail.
Vegetarian: Truffle pasta or roasted root vegetables.
Meat: Grilled ribeye or slow-cooked lamb shanks.

Aged Gouda: Rich and nutty, enhancing the wine's bold flavours.
Pecorino Toscano: Firm and savoury, complementing the wine's depth.
Blue Cheese: Creamy and tangy, pairing beautifully with the wine.
Manchego: Mild and nutty, balancing the wine's structure.

Grilled Ribeye Steak

Ingredients:

• 2 ribeye steaks
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp rosemary
• Salt and pepper, to taste

Instructions:

1. Rub steaks with olive oil, garlic, rosemary, salt, and pepper. Let marinate for 30 minutes.
2. Heat a grill to high and cook steaks for 4-5 minutes per side, depending on thickness.
3. Let rest for 5 minutes before serving.

Tip: Pair with Zenato Alanera Rosso for a bold and satisfying meal.