Winemaker Notes
“Campo dei Gigli”, is a single-vineyard Amarone named for the “field of lilies” which are found throughout the estate. Located in the Valpolicella Est sub-zone which is known for producing wines with brighter acidity and freshness. The grapes, for this wine are predominantly Corvina. They are dried for three months and then barrel -fermented and aged. Inky ruby red with purple reflections. Black fruit aromas with hints of licorice, black pepper and tobacco. Full-bodied and robust with a long voluptuous finish.
Professional Ratings
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Jeb Dunnuck
A much smaller production cuvée, the 2015 Amarone Della Valpolicella Campo Dei Gigli is a similar blend yet spent 3 years in new casks prior to bottling. Gorgeously pure black and blue fruits, cedary herbs, chocolate, orange blossom, and spice notes all dominate the nose, and it's a rich, powerful, full-bodied Amarone that does everything right. I suspect there's a reasonable amount of residual sugar, yet the wine is beautifully balanced, stays light on its feet, and is a joy to drink. It's going to evolve for another 10-15 years.
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James Suckling
This is quite an unusual Amarone with plenty of black pepper, blackberry bush and eucalyptus, punctuating an otherwise blackberry-focused nose. Peppery and spicy. Full-bodied, open-knit and fruit-forward. Juicy on the finish. Drink from 2021.
Most of the historic producers of Valpolicella are located on the western side of the denomination, but the Valpolicella district stretches east across several hills and valleys almost to Soave, and it is in this eastern zone that some new, exciting, and innovative wineries have been established in recent years. The soils in the eastern Valpolicella have a higher component of calcium carbonate, which imparts a higher acidity and bolder cherry fruit character to the wines.
Antonio Castagnedi was a winegrower in the Illasi Valley of eastern Valpolicella in the late 20th century who left 50 acres of vineyards to his four sons. The brothers Armando, Tiziano, Paolo, and Massimo worked as consultants for other wine estates in Italy and continued to grow grapes on their inherited land in Colognola ai Colli, but had bigger dreams. In 1989, they took the next step, buying another 75 acres of top-quality vineyard land on the high terrain of Monti Garbi (also in eastern Valpolicella) and making the leap into wine production as a family. The first vintage of Tenuta Sant’Antonio came in 1995.
Tenuta Sant’Antonio Valpolicellas are made from 100% estate-grown fruit from the Illasi Valley and Monti Garbi. They make three Amarone wines, Selezione Castignedi, Campo dei Gigli and Lilium Est and a Ripasso wine named for the estate, Monti Garbi and an everyday Valpolicella called “Nanfre”.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
The region of Treviso is famous for the origin of the sparkling wines called Prosecco, which are made from its native Glera grape. Within Treviso are the Prosecco de Conegliano Valdobbiadene DOCG and Colli Asolani Prosecco DOCG appellations, which are independent of the more general Prosecco DOC.