To Produce the Veneto Rosso IGT “Paradiso” Scaia Tenuta Sant’Antonio harvest is done by hand in crates. Grapes are dried with appassimento technique for about 20 days. Soft pressing with pneumo-press. First fermentation in steel at a controlled temperature with selected organic yeasts for 20 days. Aged about 1 year in French oak barrels.
This is the winery “super Venetian” wine. It’s a concentrated wine, made with grapes form Valpolicella and 20% of Cabernet Sauvignon to provide density and opulence, but with a fruity and rounded finish.
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.