Structure

Bodymedium
Tanninlow
Acidityhigh
Sweetnessdry
Finishmedium
Oakoak aged

Drinking window

Best 1 to 4 years from vintage.
vintage1 yrs4 yrs8 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.

In the glass

Medium-bodiedLow tanninHigh acidityDryMedium finish

Aroma: delicate vinous scent, fragrant red fruit

Palate: sapid frank fruit, live acidity

Lively ruby red, with a delicate, vinous and fragrant red-fruit nose and a sapid, frank and pleasant palate carrying live acidity and moderate tannin.

What it pairs with

  • Antipasti and cured meats
    The estate names antipasti and salumi in general.
  • Simple pasta dishes
    Antolini recommends primi piatti semplici for this wine.
  • Pizza
    The producer explicitly suggests trying it with pizza.

History

Pier Paolo and Stefano Antolini have farmed their own vineyards since 1992 across Marano di Valpolicella, San Pietro in Cariano and Negrar, between 150 and 350 metres on mainly clay soils with no irrigation. Five to seven thousand bottles of the base Valpolicella are made each year.

  1. 1992: Pier Paolo and Stefano Antolini begin working their own vineyards

Facts

Producer
Antolini · visiting guide
Grapes
Corvina, Corvinone, Rondinella
Classification
Valpolicella Classico DOC
Oak
No wood, bottled under Stelvin closure to keep the fruit intact
Price
€11-17 at retail
Drinking window
1-4 from vintage

Frequently asked about Antolini Valpolicella Classico

What does Antolini Valpolicella Classico taste like?

The estate reports a lively ruby red colour, a delicate, vinous and fragrant scent of red fruit, and a sapid, frank and pleasant taste with live acidity and moderate tannin.

How many bottles are made?

Antolini produces five to seven thousand bottles a year, in a 750ml Bordeaux bottle closed with a Stelvin cap.

What food pairs with Antolini Valpolicella Classico?

The producer suggests antipasti, simple first courses and cured meats in general, and recommends trying it with pizza. Serve at 18 degrees Celsius.

Tags

corvina corvinone drink young dry high acid low tannin medium body mood easygoing mood fruity occasion picnic occasion summer occasion weeknight old world pairs with charcuterie pairs with pasta red sauce pairs with pizza price everyday rondinella still red value pick

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