Villa Venti
A Centesimino Anfora 2024
| Denomination | IGT Rubicone |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Centesimino |
| Aging | (Qvevri) in terracotta. |
- Type and origin: Still organic red wine, Rubicone IGT, Emilia-Romagna
- Grape variety and cultivation: 100% Centesimino bush-trained, yields of 4,240–5,300 kg/ha
- Winemaking: Spontaneous fermentation with indigenous yeasts in Georgian amphorae
- Maceration and maturation: On the skins and ageing in terracotta
- Tasting notes: Fruity bouquet, dry taste with pleasantly earthy notes
Description
Wine Style
A Centesimino Anfora from Villa Venti is a still organic red wine produced in Emilia-Romagna from Centesimino grapes. An authentic expression of the Rubicone region, it is distinguished by an artisanal profile resulting from spontaneous fermentation with indigenous yeasts and maceration on the skins in Georgian amphorae. On the nose, it offers a distinctly fruity bouquet, while on the palate, it reveals a dry and pleasantly earthy texture. To best enhance its aromatic qualities, decanting for about an hour before serving is recommended.
Origin
The origin of the raw material is closely linked to loam soils, composed of Messinian sands and evolved red clays. This specific geology defines the dry expression of the Centesimino. Villa Venti adopts the traditional alberello (head-trained) system with a high density of plants per hectare, maintaining low yields to encourage the natural aromatic concentration of the bunches. This agronomic rigour fully enhances the territorial link, preparing the grapes for artisanal processing that respects the raw material.
Production Process
The manual harvest takes place in the first week of October. In the cellar, vinification relies on maceration on the skins and the action of indigenous yeasts, completing the entire cycle within terracotta kvevris. These ancient Georgian amphorae also host the ageing phase, keeping the wine in close contact with the clay to preserve its purest and non-standardised identity. The result is a wine that is fruity on the nose, guided by a clear earthy character that defines its structure and finish.
History and curiosities
Born from a fascinating cultural project by Villa Venti, this organic red wine celebrates the meeting between ancient Georgian traditions and the excellence of Emilia-Romagna. Produced from 100% Centesimino grapes, it is brought to life through spontaneous fermentation in kvevri, the traditional terracotta amphora that preserves its authentic artisanal character. Its name, which references the first letter of the alphabet, pays homage to the origins of Mediterranean viticulture, offering a unique experience that combines an intensely fruity bouquet with a profoundly earthy palate.
Awards
-
2024
3Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
01 - 02 years
Decanting time:
1 hour
- Start up year: 2002
- Bottles produced: 18.000
- Hectares: 7
from Cesenatico with loads of olive oil and red wine, which, in the lagoon there was a large store. The sea trade routes with its leaves Villa Venti and vineyards, but do not forget to bring the breeze, salty flavors and pungent aromas of iodine.
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| Name | Villa Venti A Centesimino Anfora 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Rubicone IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Centesimino |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | Villa Venti |
| Story | History and curiosities Born from a fascinating cultural project by Villa Venti, this organic red wine celebrates the meeting between ancient Georgian traditions and the excellence of Emilia-Romagna. Produced from 100% Centesimino grapes, it is brought to life through spontaneous fermentation in kvevri, the traditional terracotta amphora that preserves its authentic artisanal character. Its name, which references the first letter of the alphabet, pays homage to the origins of Mediterranean viticulture, offering a unique experience that combines an intensely fruity bouquet with a profoundly earthy palate. |
| Origin | Emilia-Romagna |
| Soil composition | Loams with Messinian sands and evolved red clays typical of the area. |
| Cultivation system | Small tree |
| Plants per hectare | 5,300 |
| Yield per hectare | 4,240–5,300 kg/ha |
| Harvest | Manual, first week of October. |
| Production technique | Spontaneous fermentation and maceration in Georgian amphora (kvevri) |
| Wine making | Spontaneous fermentation and maceration in a Georgian amphora (qvevri). |
| Aging | (Qvevri) in terracotta. |
| Allergens | Contains sulphites |