Country - Italy

Region - Valpolicella

Grape Varieties - Corvina Veronese, Corvinone, Rondinella and other complementary varieties

Alcohol by volume - 15%

Bottle - 75cl

Antiche Terre Venete was born from an encounter, a friendship. From the desire to create a long-lasting project, with the fruit of a valley as beautiful as Valpantena. Right in Valpantena, in Sezano, a stone's throw from Verona, stands the Antiche Terre Venete winery, protected by a natural basin and surrounded by its terraced vineyards. Working together means combining experience, knowledge and values. Dedication, respect for nature, the will to carry on a tradition with an eye to innovation: these are the pillars that guide them every day.

The vineyards of Antiche Terre Venete extend over a vast hilly area, surrounding the winery and working areas. Thanks to careful terracing, in full respect of the landscape and territory, the vines grow in an ideal context, with perfect exposure for the ripening of the grapes. The most representative varieties of their territory are: Corvina, Corvinone and Rondinella, grown according to the traditional Veronese Pergola training system, where harvesting is done entirely by hand, or according to the more modern Guyot system. The soils that characterize the Valpantena are clay-limestone in nature, with good texture and a strong concentration of skeleton. Fundamental is the presence of Biancone, white limestone rock that allows greater absorption of light radiation, thus favoring a temperate root microclimate, ideal for complete ripening of the grapes. On the other hand, the presence of clay allows better water retention during the summer season, thus reducing water stress, allowing full development of the aromatic components that will make up the intensity of the future wine.

Their winery is located in the heart of Valpantena, northeast of Verona between the city and the Lessini Mountains, this is one of the most vocated areas in the Veneto, falling under the Valpolicella DOC appellation. For centuries this area has been known for the production of wines, and the method of appassimento (withering) is one of the most traditional practices in the area, which has allowed the valley's production to stand out for its quality and typicality. Their winery is integrated into the territory and surrounded by the terraces of our vineyards.

The grapes were naturally dried for 90-120 days with weight loss greater than 30%. Grapes are usually crushed from December to February. Fermentation occurs at a controlled temperature not exceeding 22°C and can last from 14 to 30 days with pump-overs and délestage during the process Minimum duration of two years in barriques (first or second passage), large oak barrels, or stainless steel. Will improve with age for up to 8 years. Notes of plum and cherry on the nose, with hints of raspberry refining its finesse. On the sip a full body enveloped in the aroma of roasted spices given by the measured aging in wood.