The history ofAmarone Campo dei Gigli from Tenuta Sant'Antonio was born in the eighties, when the 4 Castagnedi brothers decided to produce a quality wine in the family lands by opting for low-production vineyards and manual selection of the grapes compared to industrial production.
The choice to focus on quality instead of quantity has paid off the commitment of the Castagnedi family, in fact, the Amarone Campo dei Gigli from Tenuta Sant'Antonio has received numerous prizes and awards national and international.
Le uve that make up this wine are 5: the main ones are Corvina and Corvinone followed by Rondinella, Croatina and Oseleta.
The cultivation places of these vineyards are located in San Zeno di Colognola ai Colli, sui Monti Garbi, in the heart of Valpolicella. These lands have a reputation among local farmers for being difficult to cultivate. Garbi, in fact, means sour in the local dialect and it really takes a lot of skill to produce something unique here. The clusters are selected by hand and will be admitted to the phase of winemaking only those spargoli, or whose berries are well separated from each other. Amarone della Valpolicella, one of the most important Scaligeri wines, requires two months of fermentation followed by well 3 years of rest in fine oak barrels and, according to many experts, the best bottles are those that are over 15 years of age. Deep ruby red with garnet reflections. Wild fruits, woody touches, mineral tones on the aroma of licorice, black pepper, tobacco and spices. Full and velvety.
||Tenuta Sant'Antonio Amarone della Valpolicella Campo dei Gigli 2015
DOCG Amarone della Valpolicella
||0,75 l Standard
||70% Corvina, 5% Croatina, 20% Rondinella, 5% Oseleta
||Municipality of Mezzane di Sotto - Location Monte Garbi - 300 m asl
||White with a dominant limestone skeleton, with a sandy fraction.
|N. plants per hectare
|Yield per hectare
||Double hand sorting in platteaux. Pressing: only must flower without pressing.
||In steel at controlled temperature with selected yeasts. Alcoholic fermentation natural with hand folature for about 60/70 days in wooden barrels. Malolactic: natural in 500 l barrels - Batonnage: once a month for the first year - Natural stabilization.
||3 years in new 500-liter French oak tonneaux.
||16,00% by volume
||Grilled red meats, roast beef, braised meats, cut of beef and foal, roasts with savory sauces, furred and feathered game, hard and aged cheeses, dried fruit.