The Valpolicella Superiore Ripasso DOC “Monti Garbi” Tenuta Sant’Antonio is vinified at a controlled temperature for 8 days. Harvest: by hand in crates. Pressing: soft, with pneumo-press. Fermentation: alcoholic at temperature with selected biological yeasts, used for Amarone grapes. Ripasso: refermentation of young Valpolicella produced in October on Amarone skins. Malolactic fermentation: natural in 500 litre casks. Bâtonnage: once a month until October of the year after harvesting. Stabilization: natural cold for 10 days at -2 degrees. Aged 12 months in 500 litre casks, of which 30% new, 70% second use.
Monti Garbi is a locality in Mezzane di Sotto and also the name of the vineyard. It’s a word from the Venetian dialect referred to the soil: MONTI means “hills” and GARBI means “rugged, arid, poor”. It’s a hill with poor, calcareous and chalky soil. Ripasso is a unique technique in the world which is only used in Valpolicella
Tenuta Sant’Antonio was founded in 1989 by four brothers: Armando, Tiziano, Paolo and Massimo Castagnedi. The brothers’ father, Antonio, who the company is named after, was himself a winegrower who supplied various well-established companies in the region with high-quality Garganega grapes for Soave and it was in his vineyards, whilst the four brothers were growing up, that they decided to create their own company as opposed to following suit by growing grapes for others. Their hillside vineyards average an altitude of 350 meters, with meticulous attention given to vine density, hand-harvesting and management of low yields to provide fruit of exceptional quality. This commitment, combined with their extensive estate vineyard holdings, not only resulted in Tenuta Sant’Antonio becoming recognised as one of the finest wine producers in Valpolicella but also in an invitation to become of the 13 families of Amarone. Each brother plays a prominent role in the company: Armando is charged with export, Tiziano with domestic sales, Paulo is the winemaker and Massimo is the vineyard and production manager. Today, Tenuta Sant’Antonio is positioned as a highly awarded producer of Soave, Valpolicella and Amarone, with their Cru Campo dei Gigli wine being named as one of Decanter’s 75 Most Exciting Wines of 2017. Alongside the more traditional, yet superb range of indigenous wines under the Tenuta Sant’Antonio Brand, the brothers have also created the innovative SCAIA range, which consist of a Garganega Chardonnay blend, a pale rosato made from Rondinella (one of the components for Amarone), a Corvina and a Cabernet Sauvignon Ripasso wine named Paradiso.