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Tenuta Sant'Antonio Amarone della Valpolicella Campo dei Gigli 2013 750ML

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Retail: $79.99
Our Price: Price: $64.99
You Save: $15.00 (18.8%)
    Points to Purchase:1300
    Points Earned:64
    Bonus Points Earned:0

    This Wine Is Rated:

    • W&S 94 Points

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    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.




    The estate’s flagship wine, this is culled from vines up to 40 years of age. Winemaker Paolo Castagnedi dried the grapes for three months, then fermented them in 500-liter open-top barrels before aging the wine for three years in new French oak tonneaux. The result is dense in rich black fruit flavors, the wine slowly unwinding to reveal suggestions of licorice, tapenade, anise and cardamom. It brightens on the finish, with notes of menthol and salinity, and the wine continues to evolve over several days, suggesting it should be decanted an hour or two before serving to get the full spectrum of flavors. Or, better yet, cellar it. - Wine & Spirits Magazine 94 Points