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Tenuta Sant'Antonio

Tenuta Sant'Antonio Valpolicella Nanfre 2023

Red still

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Denomination Valpolicella DOC
Size 0,75 l
Alcohol content 12.5% by volume
Area Veneto (Italy)
Grape varieties 70% Corvina, 30% Rondinella
Aging In steel at a controlled temperature 6 months.
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Details

Profumo

Perfume

Fruity with hints of cherry and red fruit, floral and spicy nuances.

Colore

Color

Intense bright ruby red.

Gusto

Taste

Soft and fresh, fragrant and savoury with moderate tannins.

Serve at:

14 -16 °C.

Longevity:

05 - 10 years

Decanting time:

1 hour

Young Red Wines

Pairings

Cold cuts and pork products (lard, soppressa, bacon), pasta, rice and risotto entrées; spaghetti with salted sardines, soups, tagliatelle with chicken livers, vegetable soups, Mediterranean fish soups, pasta with beans, tripe in soup and alla parmigiana, white meats, boiled meat, Venetian-style liver, fish, herrings with polenta, pike in sauce, dried cod.

Pasta
Meat
Cheese
Poultry
Pork
Cold cuts
White fish
Vegetarian

Producer
Tenuta Sant'Antonio
From this winery
  • Start up year: 1995
  • Oenologist: Paolo Castagnedi
  • Bottles produced: 2.000.000
  • Hectares: 150
We are 4 brothers with a deep knowledge of vines and their territory. Our dream was born among our father’s vineyards, in the heart of Valpolicella. It has rural origins and strong ambitions. It leads us to take the utmost care for the wine we produce at every processing stage. With a very clear intention: the pursuit of excellence.

Our vineyards extend between Soave and Valpolicella, noble territories with different characteristics and personality. These are territories where we know the terrain inside out, where the sun shines and when the shade comes so that we can rest for a while. This is our land and we love it.
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Name Tenuta Sant'Antonio Valpolicella Nanfre 2023
Type Red still
Denomination Valpolicella DOC
Vintage 2023
Size 0,75 l
Alcohol content 12.5% by volume
Grape varieties 70% Corvina, 30% Rondinella
Country Italy
Region Veneto
Vendor Tenuta Sant'Antonio
Origin Municipalities of Colognola ai Colli and Illasi (Verona)
Climate Altitude: 200 m. a.s.l.
Soil composition Medium-textured, clay.
Cultivation system Guyot, Pergola
Plants per hectare 4000-8000
Yield per hectare 120 q.
Harvest By hand in crates.
Wine making Pressing: soft, with pneumo-press. Fermentation: alcoholic at a controlled temperature with selected yeasts for 8 - 10 days. Malolactic fermentation: natural with alcoholic. Bâtonnage: in stainless steel with special mixers once a week until bottling. Stabilization: cold physical.
Aging In steel at a controlled temperature 6 months.
Total acidity 5.83 gr/L
Residual sugar 6.0 gr/L
Allergens Contains sulphites