Wines

Rosso Veronese - Theobroma 2012  igt

This wine is made from Cabernet Sauvignon and Croatina grapes which are carefully handpicked and selected during the second half of September from the vines in the Valpolicella Classica area in the towns of Marano di Valpolicella, San Pietro in Cariano and Negrar. The vineyards are at a height of 150 to 350 metres above sea level. Every year we produce 3000/4000 bottles of “Theobroma” which are sold using Burgundy bottles of 750 ml, sealed with a microgranular cork. “Theobroma” red has a bright, ruby red colour and a full, well-defined bouquet. It’s refined, intense, full bodied texture makes it highly palatable. It is best served at 18° C and goes well with most foods, but it is ideal with grilled meat.

Technical Specifications
Grape:	Cabernet Sauvignon and Croatina.
Origin of vineyards	• location: Valpolicella Classica, the towns of Marano di Valpolicella, San Pietro in Cariano and Negrar. • altitude: from 150 to 350 metres above sea level. • soil type: clay soil, tuffaceous and limey. • vine growing method: double Veronese pergola and Guyot. • date of vine planting: from 1999 to 2000. • cultivation: vineyards are naturally and completely grassed over, mechanical mowing among the vines, no irrigation, no chemical fertilizers, pesticide free pheromones and sexual confusion to combat the Tignola (leaf boring) moth.
Grape harvest	• withering: 40/50 days. • winemaking method: slightly withered grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 6/8 days followed by a 15-day fermentation in steel containers at an automatically controlled temperature and with indigenous yeasts. • aging: 12 months in oak barrels and then 3/6 months in bottles.
Technical data	• annual production: 3000/4000 bottles. • bottle: 750 ml Burgundy bottle. • cork: microgranulated cork.
Organoleptic notes	• colour: bright, ruby red. • bouquet: full bodied and well defined. • flavour: refined, intense, full-bodied.
Serving suggestions	• serve at: 18° C. • ideal with: most foods but is perfect with grilled meats.

Antolini

Since the beginning the Antolini brothers have always chosen to respect the environment using special guidelines using the minimum amount of anti parasitical products. With respect for tradition and the types of wines they are and always will be a fundamental value for our company which ignoring the trends wants to maximise the value of traditional vines, the territory and work of the wine dresser, every Antolini wine has to be a complete expression of all these factors”.

Veneto

Veneto’s wines are some of Italy’s best known exports – the names of Soave, Bardolino and Valpolicella have long been associated with eminently drinkable Italian wines. Yet there is a lot more to this region, and indeed a lot more behind the names of its best known wines. With 26 DOCs and 13 DOCGs, Venice’s region has a substantial production of quality wine, as well as well-priced easy-drinking reds and whites bottled as IGTs. One of Italy’s most interesting wines is a product of these three grapes, the deep, dark Amarone della Valpolicella, recently promoted to DOCG status. Made from partly dried grapes in the vineyards north of Verona, it is a structured, complex and heady wine capable of great age that has gained a cult following among the wine industry’s elite.

In Treviso, north of Venice, are the towns of Conegliano and Valdobbiadene where the popular bubbly Prosecco is made using the Charmat method where the second fermentation takes place in large tanks.

In 2009 Prosecco di Conegliano e Valdobbiadene has become DOCG, encouraging reduced yields in the vineyards. Prosecco is also produced in the neighbouring Montello e Colli Asolani zone. White wines from Pinot Grigio, Sauvignon and Chardonnay are gaining in popularity and recent versions are responding well to oak ageing.