COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Corvina, Rondinella, Croatina, Oseleta
PRODUCER
Tenuta Sant'Antonio
REGION
Veneto
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
The Monti Garbi Ripasso 2020 is a Valpolicella Superiore Ripasso DOC from Tenuta Sant'Antonio, a family-owned winery established in 1989 by the four Castagnedi brothers. The grapes are grown in the distinctive mountainous terrain of Monti Garbi in eastern Valpolicella, an area known for its calcium carbonate-rich soils. The wine is produced using the Ripasso method, a traditional technique involving a second fermentation on the lees of Amarone or Recioto wines, which enhances its character and complexity. The vineyards are managed with a focus on high-density planting and low yields, reflecting the winery's philosophy of meticulous estate-grown fruit and minimal intervention.
ALCOHOL
14.0%
AVG. PRICE
€21
STYLE
Classic
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
15-18°C
INTERESTING FACTS
Fact 01
The Ripasso method is like a wine 'encore', where wine ferments a second time on the skins of Amarone or Recioto.
Fact 02
The name 'Monti Garbi' translates to 'rugged mountains,' reflecting the challenging terrain of the vineyards.
Fact 03
Four brothers, four hands guiding the winemaking at Tenuta Sant'Antonio.
Fact 04
This wine uses a blend of indigenous Veronese grapes, including the lesser-known Oseleta.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The Monti Garbi Ripasso 2020 is crafted using a blend of Corvina, Rondinella, Croatina, and Oseleta grapes. A key technique is the Ripasso method, where the wine undergoes a second fermentation on the lees of Amarone or Recioto wines. This process significantly enhances the wine's body, alcohol, and phenolic complexity. Following fermentation, the wine is aged in oak casks, including some new 500-liter barrels, for a period of approximately 12 months. This aging contributes to the wine's integration and development of nuanced flavors and textures.
