Antolini Pier Paolo e Stefano S.A.

About Winery and Wines

My brother Stefano and I have been farming grapevines since 1992 on our own land in the hilly region in the town of Marano, Valpolicella, San Pietro in Cariano and Negrar. The vines are positioned at a height between 150 m and 350 m which covers a total area of 7,5 hectares, the land is mainly of a clayey composition. The clay has the properties of maintaining water which slowly filters through to the roots, for this reason in our vineyards we do not need an irrigation system. Another particularity is in the high temperature range, moreover the significant difference you will find between day and night, this will obtain a bouquet particularly complex to smell. The technical system used is of a traditional nature which is used within this area, this means a double bower with an arched method; 1 x 4, this means an average distance of 4 metres between rows, which are set up on the “marogne”, characteristically forming marvellous balconies where olives and cherries can find a place. From 1993, in “Semonte” which lies in the town of San Pietro in Cariano we have cultivated 1 hectare of vineyard which became a vintage crop year 2000. We also own “Ca’ Coato” in the town of Negrar, between the hills of San Vito and Roselle, a plot of nearly 2 hectares which we have planted various types typical to the area using the “guyot” method. From the beginning we have always chosen to respect the environment using special guidelines using the minimum amount of antiparasitic products. In the year 2001 we completed the construction of a wine cellar, on the first floor you will find the dried grapes, at ground level we have the warehouse which will also be destined in the future for bottling. Outside there is a large porch where you will find a modern conception of fermentation for wine making, in the basement there is the processing and depositing area with steel tanks and under the brick vaults you will find a reserved area for the ageing process with barrels and barriques

In Valpolicella, as certainly is the case in other areas, land, work and wine are connected by an ancient, deep bond, with new characteristics and aspects, which are constructed slowly from one generation to the next, blending experience and science, tradition and creativity. Here it is not enough to cultivate the land. The land has to be shaped and sculptured, creating terraces and slopes; it has to be retained by dry walls, which are designed to follow the general slope and the exposition to the sun. The dry walls (marogne) were developed in ancient time, as a natural process, from the mounds of stones collected from the clearing of the fields, day after day.