The company started as a producer of beverages, and only in the 80s, with the arrival of StefanoAntonucci is transformed into aziendavinicola. Stefano is a character decidedly eclectic and fuoridalcomune I had pleasure to meet to work several times but alas not during my visit to him. Worked in a bank before becoming interested company to Santa Barbara, then once joined as partner, he has upset the company abandoning the world of beverages and focusing on the production of Verdicchio and other international varieties, as was fashionable in those years, thus enhancing the vitigniautoctoni but keeping that side of internationality to capture originality and personality.
We welcome to visit DanieleRotatori, a young and very sympathetic, who accompanies us on the journey within the CantinaSantaBarbara where she works full-time and with great enthusiasm since 2007.
StefanoAntonucci has made a very strong impression with his determination and his personality, so as to increase significantly the sales and make its Verdicchio one of the most sold in the Marche region, helped by the excellent direttorevendite MorenoGasparrini. For now produce 900,000 divided into 22 products in a cellar I would say understaffed and very traditional. Their flagship product LeVaglie alone makes about 300,000.
Funny found to create 6 different colors of the same wine label to celebrate its 20th anniversary. Then he liked it so much that they can not abandon it despite the obvious difficoltàproduttive.
Very charming part excavated in the basement where reside the many barrels, one of its most advanced research, on streamlining and type of wood.
In bellabottaia they have made a romantic saladegustazione where we could taste, in our itinerary AgiviStudyTour2015 some of its many products. From LeVaglie2014, with freshness and fragrances very driven, very round and mellow, the legendary reserve StefanoAntonucci, which refines 12 months in oak barrels of various transition, but with a very delicate wood that gives way to notes of wisteria, Citrus and yellow fruit.
Another feature is the TardivomanonTardo that comes from a Verdicchio overripe, with bunch more scatter than normal, so less susceptible to mold. Gives off intense aromas of tropical fruits and has a pleasant texture with almond finish typical of the grape. The label I love so much, and it is a picture of CatiaUliassi, soul RistoranteUliassi together brother and famous Chef MauroUliassi.
Intrigued by another particular label, we were asking him to taste the Sensuade, created the Rosato to want to Stefano with MoscatoRosso, Vernaccia and LacrimadiMorrod’Alba.
We concluded this beautiful how intense and exhausting day with a tasting of Pathos2012, the company produced red with Merlot, Cabernet Sauvignon and Shiraz. Are all vinified separately before being assembled, they are aged in oak barrels from 16 to 20 months, with 30% of new barrels. I like the intense nose of dark spices, with hints of coffee and leather. The taste is enveloping, soft and full-bodied, with a delicate and elegant tannins.