Tenuta Sant’ Antonio

tris-bottiglieAt Pearl Wine Company we believe in real wine, made by real people. We wanted to curate a monthly wine share that mimics a monthly farmers market produce share.

Each month we will hand select wines accompanied by winery profiles & stories of the families. As is our focus, we explore wonderfully authentic wines made by family owned wineries.

The Share gives you the flexibility to choose what months you participate and the size of the share you recieve. All shares will be available for pick up on the first Saturday of each month @ PWC. There is no monthly commitment but we ask that you let us know by the 25th if you will be taking part the following month. If you want to buy a share for a family member that doesn’t live near the store we are happy to ship it to them!

This week we will be featuring the wines of Tenuta Sant’ Antnio from the Veneto region in Italy. We are very excited to share these wines with you. The winery was founded in 1995 by four brothers that grew up tending grapes with their father. When they decided in 1989 that they wanted to start making wine they asked their father if they could use grapes from the family estate. Their father declined, as he had been selling the grapes to a local co-op.Tenuta Sant’ Antonio, Italy

Twenty years ago, when many wine producers focused purely on quantity, the Castagnedi family rewrote the rulebook, turning their full attention to quality.

Tending to the vine branch by branch, carefully handpicking the bunches, low yield per plant, keeping the grapes meticulously clean from when they are picked to when they are taken to the winery and the bottling plant, patiently waiting for the wine to mature in new wooden barrels, ageing in the bottle, the traditional tendone trellis training system or the more innovative guyot method: these are all rules which Tenuta Sant’Antonio follows to the letter.

The vineyard is tended with love and attention to maintain a balance with nature: organic fertilisers are used sparingly and treatment with microelements is carried out only when necessary. The use of pesticides is scarce and kept to the bare minimum, in compliance with phytosanitary defence protocols. In February and March work on the vines starts with pruning: eight-ten buds at the most are left on the vine.

Other working techniques include total turfing, shower irrigation (only when needed) and thinning out of the bunches, which is carried out several times as the vine grows. The grapes are picked entirely by hand from the first ten days of September until mid-October, depending on the season, and are then placed in small crates. It is a task that calls for care and patience. A philosophy that favours quality and respect for nature.

The grapes chosen for Amarone, Recioto and Valpolicella Ripasso and, to a lesser degree, the other wines, are then left to rest naturally in large, well-ventilated chambers for up to three months.

The whole production method is geared to delivering the best end result possible, even if that means favouring quality over quantity.