Description
History
The Antolini winery, led by brothers Pier Paolo and Stefano, is located in the hilly area of Valpolicella Classica, within the municipalities of Marano di Valpolicella, San Pietro in Cariano, and Negrar. With approximately 9 hectares of vineyards, the winery is dedicated to producing wines that reflect the authenticity and typicity of the territory, adopting environmentally friendly agricultural practices.
Grapes used
- Corvina
- Corvinone
- Rondinella
Production method
- Harvest: Manual harvesting in October from estate vineyards located in Valpolicella Classica, at altitudes between 150 and 350 meters above sea level.
- Vinification: After crushing, the must ferments in stainless steel with indigenous yeasts. In February, the wine undergoes a second fermentation (ripasso) on the pomace of dried Amarone and Recioto grapes for 5-7 days.
- Aging: Aged for 12 months in oak and cherry wood barrels, followed by 3-6 months of bottle aging.
Alcohol content
- 13.5% vol.
Tasting notes
- Color: Clear and lively ruby red.
- Aroma: Intense and complex, with notes of small red fruits such as raspberry, cherry, and morello cherry, evolving into spicy hints of vanilla and cloves.
- Taste: Fresh, with good sapidity and velvety tannins that envelop the palate with softness and warmth. Dry and persistent finish.
Possible pairings
Pairs perfectly with pasta dishes featuring meat sauces, red meats, game, and medium-aged cheeses.
Serving temperature
- 16-18°C
