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We Speak Wine USD 64.99 750ml

Tenuta Sant'Antonio Amarone Campo Dei Gigli 2012

External Review by We Speak Wine:

Product information: Brothers Tiziano, Armando, Paolo and Massimo Castagnedi own Tenuta Sant'Antonio, a winery located in the eastern part of the Valpolicella zone in Italy. The original estate, a 49 acre parcel inherited from their father, almost doubled in size when the brothers acquired 74 acres in 1989. The estate vineyards are planted along the hillsides in Mezzane, Lavagno, and San Martino Buon Albergo at an average altitude of 1,148 feet. Their meticulous attention to viticulture and combined with hand harvesting ensures high-quality fruit, ergo minimal intervention in the cellar.Brothers Tiziano, Armando, Paolo and Massimo Castagnedi own Tenuta Sant'Antonio, a winery located in the eastern part of the Valpolicella zone in Italy. The original estate, a 49 acre parcel inherited from their father, almost doubled in size when the brothers acquired 74 acres in 1989. The estate vineyards are planted along the hillsides in Mezzane, Lavagno, and San Martino Buon Albergo at an average altitude of 1,148 feet. Their meticulous attention to viticulture and combined with hand harvesting ensures high-quality fruit, ergo minimal intervention in the cellar. Sensorial features: Colour: Impenetrable ruby red with purplee glints.Aroma: wild berries, hints of wood and minerals on fragrances of liquorice, black pepper, tobacco, spices and chocolate. Flavour: well-balanced, very intense, persistent and full-bodied and robust; to be consumed more than 5 years after harvest. Vinification: In new open French oak 500-litre tonneaux in an air-conditioned environment. Harvesting: double sorting by hand and laying out on wooden trays.Pressing: only first pressings.Fermentation: natural alcoholic with pumping over by hand for approx. 60 - 70 days in wooden barrels.Malolactic fermentation: natural in 500-litre tonneaux.Batonnage: once a month for the first year.Stabilisation: natural. Serving suggestions: Barbecued red meat, roast beef, braised meat, sliced beef or horsemeat, roasts with highly-flavoured sauces, furred and feathered game, hard and mature cheeses, nuts. And why not, to be consumed also on its own in the company of friends.

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Tenuta Sant'Antonio:
Four brothers and a love for wine which began in their father's vineyards in San Zeno di Colognola ai Colli, in the Valpolicella district, which produces the most famous wines in the Verona area: Amarone, Valpolicella and Soave.

External Reviews for Tenuta Sant'Antonio Amarone Campo Dei Gigli

External Review
Source: We Speak Wine
05/22/2018

Product information: Brothers Tiziano, Armando, Paolo and Massimo Castagnedi own Tenuta Sant'Antonio, a winery located in the eastern part of the Valpolicella zone in Italy. The original estate, a 49 acre parcel inherited from their father, almost doubled in size when the brothers acquired 74 acres in 1989. The estate vineyards are planted along the hillsides in Mezzane, Lavagno, and San Martino Buon Albergo at an average altitude of 1,148 feet. Their meticulous attention to viticulture and combined with hand harvesting ensures high-quality fruit, ergo minimal intervention in the cellar.Brothers Tiziano, Armando, Paolo and Massimo Castagnedi own Tenuta Sant'Antonio, a winery located in the eastern part of the Valpolicella zone in Italy. The original estate, a 49 acre parcel inherited from their father, almost doubled in size when the brothers acquired 74 acres in 1989. The estate vineyards are planted along the hillsides in Mezzane, Lavagno, and San Martino Buon Albergo at an average altitude of 1,148 feet. Their meticulous attention to viticulture and combined with hand harvesting ensures high-quality fruit, ergo minimal intervention in the cellar. Sensorial features: Colour: Impenetrable ruby red with purplee glints.Aroma: wild berries, hints of wood and minerals on fragrances of liquorice, black pepper, tobacco, spices and chocolate. Flavour: well-balanced, very intense, persistent and full-bodied and robust; to be consumed more than 5 years after harvest. Vinification: In new open French oak 500-litre tonneaux in an air-conditioned environment. Harvesting: double sorting by hand and laying out on wooden trays.Pressing: only first pressings.Fermentation: natural alcoholic with pumping over by hand for approx. 60 - 70 days in wooden barrels.Malolactic fermentation: natural in 500-litre tonneaux.Batonnage: once a month for the first year.Stabilisation: natural. Serving suggestions: Barbecued red meat, roast beef, braised meat, sliced beef or horsemeat, roasts with highly-flavoured sauces, furred and feathered game, hard and mature cheeses, nuts. And why not, to be consumed also on its own in the company of friends.



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Wine Specs:

Alcohol: 16.00%

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