What a story about Agostino Vicentini!

What a story that of Agostino Vicentini!
A man who, if he didn't speak Veronese dialect, could be mistaken for a typical vigneron from Burgundy. One of those who waited fifty years… and a few pills! In love with his family, with Teresa who, coincidentally, has the last name Bacco, and with Francesca and Emanuele, the children who are following him in this extraordinary adventure. In love with his territory, Colognola ai Colli and Campiano, two small localities in eastern Verona. Sweet and wild areas that, thanks to producers of Agostino's caliber, are gaining a strong escalation of appreciation and interest from international critics. Lands of great white wines and incredible red wines. Soave and Valpolicella. The ancestral combination that has linked the Veronese lands for centuries. Finally, in love with Garganega. Neutral grape, say the professors… promptly contradicted by the natural aromatic nuances that rise from the glass once a bottle is uncorked. Agostino's hands know the vineyards one by one; just a grasp of the vine shoot is enough to understand its vigor and productive health. His Soave more simple is one of the most interesting in the entire denomination, and top chefs have chosen it to feature on their menus as an entrée. One standout is Giannicola Colucci, Executive Chef of the Terrazza del Danieli in Venice, who loves Agostino's wines and his oil so much that he welcomes his select clientele with a pinzimonio of his Campiano. But there are many other interpreters of Italian star cuisine who have chosen the simple pleasantness and substance of Agostino's products. His simplicity and sobriety are distinctive elements that tell the story of 40 years of life in the vineyard since he was a child. A dream he now shares with all those who love genuine, straightforward wines of great elegance. The elegance of purity. The elegance of naturalness. 

 

 

A vineyard with typical Veronese trellises. A production of just under 80 quintals per hectare. Golden Garganega bunches that smell good and sweet. A land carved by the fire of the ancient lavas of Colognola ai Colli. All these elements make this great Soave highly awarded, an essential wine, an exponential interpretation of the value of Garganega in purity. It is Agostino's pride, one that can conquer you with its wide range of aromas and great salty sapidity. An excellent wine for fish, shellfish, and soups like camogliese. A unique product in its context. All of Agostino's character concentrated in the liquid particles of the Casale. Agostino and Teresa are farmers who have gained notoriety thanks to the excellence of their products. But their strength lies in not having lost the strength of original humility. Today, Agostino takes the plane more often and without pills… but his feet feel safe only when they touch the ground, his land, the one where his roots as a pure winemaker sink. 

 

 

There is a wine to which Agostino dedicates much of his passion and that he does not produce all the time. It is the Recioto di Soave DOCG. He gathers the best Garganega as it was once done. He selects the most golden rècie and lays them out on boxes for drying. He takes advantage of the air currents of the Illasi valley where the fruit drying facility is located. Depending on the seasons, he prolongs this period more or less, and the tendency is always to reach a pressing of the essence of the grape. A precious, juicy, and sugary nectar. His Recioto is highly fragrant with candied citrus, dried apricot, toasted almonds, withered yellow flowers, multifloral and acacia honey. On the palate, it is exquisite and rich in aromas. Very fresh and salty. A long almond finish with pleasant sensations of candied orange peel. Ideal for all dry pastries, for glazed puff pastries, for almond sbrisoline cakes, for dry chocolate cookies, with aromatic Cuban cigars like Toro Cohiba, for white and 50% dark chocolate. We recommend it chilled for this summer, over a scoop of hazelnut gelato from the Langhe IGP, over Bronte DOP pistachios, over fiordilatte or other cream ice creams. An intriguing pairing with blue-veined cow and goat cheeses. With very aged Bagoss, Monte Veronese di Malga Stravecchio Presidio Slow Food. With Blu 61 from Casearia Veneta. Very pleasant while munching on Noto or Apulian almonds. Excellent also with Sicilian almond pasta.