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Antolini: like my wines, gentle, loud and bold, call me Pierpy.

Marano di Valpolicella Pierpy. – The two brothers Stefano and PierPaolo have been farming vineyards since 1992 on the hills of Marano, Valpolicella, San Pietro in Cariano and Negrar. The vines are at 150 – 350 mt altitude which cover an area of 7,5 hectares, which are set up on the “marogne”, characteristic terraces where olives and cherries can also be found.

The land is mainly of a clayey composition, with water slowly filtering through to the roots, so it doesn’t need an artificial irrigation system.

Another peculiarity is in the high temperature difference between day and night, which helps to obtain a particularly complex bouquet. Since 1993 in “Semonte” which lies in the town of San Pietro in Cariano they have been cultivating 1 hectares of vineyard which became a vintage crop in 2000.

They also farm “Ca’ Coato” in the town of Negrar between the hills of San Vito and Roselle (a plot of nearly 2 hectares of vines planted between 2001 and 2004). The grapes are accurately sorted manually and are placed to rest in small boxes and pressed in January. There they will remain for 24 months in barrique, part of the first, second and third passage.

Ripasso – A very well known wine making technique used for centuries in Valpolicella. Also called double maceration, it – Caserta, Campania – digenous grapes their own splendour using genuine biological techniques to obtain quality wines from the antique Casavecchia and Pallagrello grapes; allw rediscovered by the Bourbon family, and the traditional Falanghina and Aglianico grapes. is used to give more structure, body and flavours to the basic Valpolicella wine, going under a second refining with the skins used for Amarone and Recioto.

The wines

Corvina Veronese IGT - 2015

Corvina, Corvinone • Vines Age from 10 up to 50 years • Altitude from 150 to 350 mt a.s.l. • Clayey, tuffaceous and limey Soil • South Exposure • withering of 20% of grapes in order to obtain a pleasant roundness, fresh grapes are pressed in a de-stemming winepress followed by a 7- day fermentation in steel containers with automatically controlled temperature and indigenous yeasts • Partly aged in oak barrels and partly in stainless steel tanks for 12 months.• at least one month of bottle fining

“Persegà” Valpolicella Classico Superiore DOC -2016

Corvina, Corvinone and Rondinella • Vines Age from 10 up to 50 years • Altitude 250 mt a.s.l. • Clayey and limey Soil • Various Exposures • the Fresh grapes are pressed in a de-stemming winepress followed by a 7/10 day fermentation in steel containers at an automatically controlled temperature • aged in oak barrels for 12 months • at least 2 months of bottle fining.

Valpolicella Classico Superiore Ripasso DOC -2016

Corvina, Corvinone and Rondinella • Vines Age from 10 up to 50 years • Altitude from 150 to 350 mt a.s.l. • Clayey, tuffaceous and limey Soil • Various Exposures • withering of 20% of grapes in order to obtain a pleasant roundness, fresh grapes are pressed in a de-stemming winepress followed by a 7- day fermentation in steel containers with automatically controlled temperature and indigenous yeasts and then re-fermented on recioto and Amarone skins for 5/7 days in february • aged in oak barrels and in cherry wood barrels for 12 months • at least 3 months of bottle fining

Rosso Veronese IGT “Theobroma” - 2012

Cabernet Sauvignon and Croatina • Vines Age 20 years • Altitude from 150 to 350 mt a.s.l. • Clayey, tuffaceous and limey Soil • various Exposures • Slightly withered grapes (40/50 days) are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 6/8 days followed by a 15-day fermenta-tion in steel containers at an automatically controlled temperature and with indigenous yeasts • aged in oak barrels 12 months • at least 3 months of bottle fining

Amarone della Valpolicella DOCG Classico “Moròpio” ® - 2014

Corvina, Corvinone, Rondinella and a small percentage of Molinara • Vines Age 50 years • toponymy: “Moròpio” • Altitude 350 mt a.s.l. • Clayey, tuffaceous and limey Soil • South-East Exposure • the best bunches are exclusively hand-picked and placed in wooden crates, then withered, making up 40/50% of the vineyard’s production. • withering: 90/120 days, meaning a loss of 30/40% in weight • grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 7/10 days, followed by a 20 - day fermentation in steel containers with automatically con- trolled temperature and indigenous yeasts • in oak, cherry, chest- nut and a small part of which in mulberry wood barrels for 24 months • at least 6 months of bottle fining

Amarone della Valpolicella DOCG Classico “Ca’ Coato” ® - 2015

Corvina, Corvinone, Rondinella • Vines Age 15-20 years • toponymy: “Ca’ Coato” • Altitude 170-220 mt a.s.l. • Clayey limey Soil • South-West Exposure • the best bunches are exclusively hand-picked and placed in wooden crates, then withered, making up 40/50% of the vineyard’s production. • withering: 90/120 days, meaning a loss of 30/40% in weight • grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature for 7/10 days, followed by a 20 - day fermentation in steel containers with automatically con- trolled temperature and indigenous yeasts • in oak, cherry, chest- nut and a small part of which in mulberry wood barrels for 24 months • at least 6 months of bottle fining

Recioto della Valpolicella DOCG Classico - 2017

Corvina, Corvinone and Rondinella • Vines Age from 10 up to 50 years • Altitude from 170 to 350 mt a.s.l. • Exposure South-East • Clayey, tuffaceous and limey Soil • withering of the grapes for 110/150 days on wooden grills • Part of the withered grapes are pressed in a de-stem- ming winepress and then left to macerate at a cold temperature for 7/8 days, followed by a 20-day fermentation in steel containers with automatically controlled temperature and indigenous yeasts then the remaining grapes are added and fermented together for a further 20 days, giving a fermentation of 40 days • ageing for 12 month in stainless steel vats • at least 3 months fining in bottle

“Elisium” IGT Veneto Bianco Passito- 2016

Garganega and Trebbiano • Vines Age 40-50 years • Altitude from 250 to 350 mt a.s.l • Exposure South-East • Clayey Touffaceous soil • withering of the grapes for 100 days on wooden grills • Part of the withered grapes is pressed in a de-stemming winepress, then follows a cold maceration of 7/8 days and a fermentation of the wine must and wine marcs for 15 days in steel containers with indiginous yeasts. Then another 20-day fermentation, for a total of 35 days • stainless steel fermentation • ageing for 12 month in stainless steel vats • at least 3 months fining in bottle
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