“Scaia” (a term in Itay that describes the shapes of parmesan crumbs – which is what the clay shard soil looks like in this vineyard) is made with one of the main grapes used in the production of Valpolicella and Amarone – Corvina. Tenuta Sant’Antonio created this wine to help educate people about the grapes of the Veneto, not just the styles. Who said learning couldn’t be fun?
Founded by four brothers that grew up working on their father’s vineyard, Tenuta Sant’Antonio is known for its new state of the art winery, but also for its attention to the grapes growing in the vineyards. By combining their father’s old grape-growing techniques with new equipment in the winery, they are able to produce delicious and age-worthy wines.This wine doesn’t need a corkscrew. Instead of using cork, Scaia is bottled with a glass VinoLok cork. It is simple to remove and actually stores this wine better than a traditional cork, and it looks fancier than a screwcap.
Jaclyn’s Tasting Notes: Bright herbal and spiced aromatics, with notes of baking spices, fajitas, black cherries, plums, and a long black tea finish.Corvina is great with traditional Veneto dishes such as flour gnocchi with mountain cheese, pasta and bean soup, and sausage risotto. It also pairs nicely with red meat, roasts, spiced pork sausage, heartier poultry dishes, and ripe cheeses.
Recommended Pairing Recipe: Italian Sausage & Wild Mushroom Risotto This recipe may take a lot of time to make, but the result is well worth it! The flavors of the sausage really pair nicely with the Corvina.
About this Wine:
Vintage Elkhart Lake Tasting Note: More old-world styled Malbec. There are some dark, rich fruit notes, but the earth and spice aromas really shine. Aromas of black plum, blackberry dried figs are layered with oak spice, cocoa, and black pepper notes.
Pairing Suggestions: Grilled beef (especially with black pepper), steak fajitas, blackened salmon, chili, beef or pork stew.
Locality: 100 % Malbec. La Consulta, Vista Flores and Agrelo vineyards, Mendoza. Hand harvested.
Fermentation: Classic vinification with indigenous selected yeast from our vineyards. Skin maceration for 25 days with pigeage (punch-down) and delestage (rack-and-return fermentation). Complete malolactic fermentation.
Aging: Matured in French medium toasted oak barrels for 12 months. Natural clarification. Soft filtration before bottling. Six months more in bottle before release.
Alcohol: 14.50% vol
Total Acidity: 6.50 g/l
Sugar: 2.9 g/l
About this Wine:
Vintage Tasting Note: Ripe & lovely bouquet with aromas of blackberries, dark cherries, purple flowers, leather, dried herbs, and tobacco. The palate is dry and medium bodied with integrated tannins, dark berries and vanilla flavors, and a pleasant finish.
Pairing Suggestions: Salami, grilled seafood, lighter pork preparations, pastas with tomato sauce, pizza.
Locality: Central and northern end of the commune of Serralunga d’Alba and from Roddino. The fruit comes from Costa Bella, Damiano, Cerretta and La Valle del Mondo vineyards in Piedmont, Italy.
100% Barbera
Fermentation: Vinification in cement tanks with wild yeasts. Fermentation over 18-21 days with delestages (rack & return) and several daily punching-downs of the cap
Aging: Aging takes place in in large 25hl Fontainebleu Forest French oak casks for 12 months
Unfined & UnfilteredAlcohol: 14.00% vol
Production: 30,000 bottles/year
Total Acidity: 6.74 g/l
Sugar: 0 g/l
pH: 3.6
About This Wine
Vintage Tasting Note: Pronounced nose of apple blossoms, crisp pear, and candied lemon. On the palate this Pinot Bianco has refreshing acidity, a medium body, stunning minerality, and a long, smooth finish.
Food Pairing Suggestions – Seared scallops, ceviche, green salads, and white fish.
Zone of production – Various vineyards in the Appiano area of Alto Adige in Northern Italy.
Harvest – End of September/beginning of October
Yield – 70 hl/ha
Winemaking – Fermentation, partly malolactic, in stainless tanks
Alcohol: 13.5% vol.
Residual Sugar: 3.3 g/l
