• Angelin-Fronte-2017. Cantina Ca dei Conti – Artigiani del Vino. Ca dei conti, Amarone, Valpolicella, Rosso veronese, Slow wine, Fivi, Biologico, Strutturato, Piwi, Degustazione, amarone biologico, degustazione amarone biologico, degustazione valpolicella biologico
  • Cantina Ca dei Conti – Artigiani del Vino. Ca dei conti, Amarone, Valpolicella, Rosso veronese, Slow wine, Fivi, Biologico, Strutturato, Piwi, Degustazione, amarone biologico, degustazione amarone biologico, degustazione valpolicella biologico

ANGELIN

I.G.P.

This Garganega is produced from late harvest grapes, and it is precisely this aspect that makes it a wine of excellence. The grapes are sourced from limestone-rich soils with rocky components from the Veronese hills in Tregnago, situated 400 meters above sea level, in the locality of Cà Dei Conti, a property that has always belonged to the Rancan family. The family’s meticulous and passionate approach limits the production per plant.

ALCOHOL CONTENT 14%

Total Acidity 7.5g/L
Sugars 6g/L
pH 3.2

Serving Temperature 8 – 10 °C

Contains Sulfites.
Contient des sulfites.
Enthält Sulfite.

Certification obtained starting from the 2021 vintage

The Cà Dei Conti property, is placed at the foot of Precastio montain, in the Tregnano city, on 5 hectares of land. The vineyard is located on a 400 – 450 metres above the sea hill  and it is completely south-facing.
Marl-limestone morainal soil, rich in structure. Thanks to these characteristics the wine has a optimal structure and alcohol richness.

Planted in Guyot on benches, with dense planting system, it counts about 9000 plants/ hectare. Each vine produces only1kg of grape.

When it is possible, it is better to leave the grapes in the vineyards to overripe until December. After this time, people select manually the grapes in orther to have the best ripening.

At the beginning the pressing with the destemmer-crusher machine and maceration keeping the peels of the grape for 8 hours at 8°C temperature.
Separation of the peels from the grape and soft pressing with pneumatic press. Decanting of the must at 8°C temperature, the clear part ferments with a controlled temperature of 14°C for 20 days.
Some of The cleaned wine is put in steel tanks and then the remainder in french barrique for 2 years and aging in bottle for 6 months.

Wine of great structure, deep straw yellow, clear and intense bouquet, includes notes of honey, peach, nuts, intense taste with an excellent balance between acid and sweet parts.

First courses, seafood, roasts of white meat, hard and soft cheese. Excellent as a wine of meditation at the end of a meal.