A decadent nose of coffee beans, treacle tart, plum liqueur, ash, asphalt, tar, chocolate-coated plums and cedar. Extremely full and intense with so much dense dark-fruit character, layers of fruit, a fine line of acidity and a long finish.\n \n Producer Information\n Our vineyard history was first documented at the beginning of last century when Antonio, our grand father, began to plant vines in the hills around the village of Terrossa. A tireless and headstrong man didn’t loose faith when on returning from the First World War he found his vines destroyed by filossera. Born in 1888, I remember him already old, always without shoes, with a wiry beard. It was he who started to produce wines, in particular sweet ones, filtered using old Dutch filters. These he sold transporting them in barrels and horse drawn carts to Verona’s and Vicenza’s typical bars called osterie and trattorie. Following Antonio, came my father, a generous and charitable man, often too timid and certainly a noble man from the past in a world that didn’t always seen to belong to him He left us the nucleus of the actual building, no so many riches, but a big humanity. We have been running the winery from 1970. I, another of a long series of “Antonioâ€, was the first of a Veneto farming family who had the possibility to study and obviously, it was already planned when I was born, I dedicated to study wine making. I immediately had the desire to create, to experiment and to bring modern scientific methods, but also to research the most authentic and original traditions. I imagined creating more attractive wines, less tiredly and more vibrant. I desired both elegant aromas and body. The results are the fruits of a jurney which gave me the possibility to visit places, to meet people and to experiment with techniques, instruments and methods. New vineyards or saving some of the older ones, cement, wood or stainless steel vats, fermentation at even lower temperatures to search the limits. Nowadays our vineyards are located between 150 to 450 m a/sl. At each altitude different vines for different wines. The must is processed in a winery where using non invasive methods allows us to eliminate, almost totally, the use of chemicals.
