Zenato has been making wines in the Veneto since 1960; you may be familiar with their lovely Amarone and Valpolicella. Today they produce two million bottles a year from 70 hectares of vineyard land. Very recently they have added a new wine to there portfolio that fills I nice niche in their red wine line-up, Alanera.
As you may know, Amarone is produced by the appassimento method, where all of the grapes for the wine are partially dried prior to being pressed. This results in great concentration, wonderful complexity, and special spectrum of characteristics.It also results in a premium price point, since the net result is much less juice then you would get if you did not dry the grapes first; it's a trade off.
With the Alanera, they have applied the appassimento process to just half of the grapes, drying them for 45-60 days. A further twist, that makes it special, is the addition of a small amount of Merlot and Cabernet Sauvignon to the traditional Valpolicella grapes in the blend. Finally it is aged for 12 months in French oak, and then 3 months in bottle. The end result is an individual wine that brings a little from the world of Amarone, without bringing the price tag with it. Here is my tasting note from a sample I recently received from their US distributor, Winebow.