Tenuta Sant'Antonio 'Scaia' Bianco, Trevenezie, Italy 2024
The Castagnedi brothers — Armando, Tiziano, Paolo, and Massimo — grew up working their father's vineyards in San Zeno di Colognola ai Colli in the heart of Valpolicella. In 1989 they purchased additional land in the Monti Garbi hills, releasing their first vintage under the Tenuta Sant'Antonio label in 1995. The Scaia project was born in 2006 as a creative outlet beyond the constraints of DOC and DOCG regulations — a platform for atypical blends and single-varietal expressions of traditional Veneto grapes. The name Scaia comes from Veronese dialect, referring to the crumbling, chalky granular soil of their vineyards, which resembles shavings of Parmigiano Reggiano. The Scaia Bianco blends Garganega, the noble grape of Soave, with Chardonnay, both grown near the Soave area, and is sealed with a Vinolok glass closure in place of cork.
WINEMAKER: Paolo Castagnedi
FARMING: SQNPI (Sistema di Qualità Nazionale della Produzione Integrata — Italy's national certified integrated pest management program)
VARIETY: 55% Garganega, 45% Chardonnay
TERROIR: Trevenezie IGT. Vineyards in the commune of Colognola ai Colli, within the broader Soave and Valpolicella DOC zones, province of Verona, Veneto. Elevation approximately 100 meters on clayey loam soils with tuffaceous and volcanic components. Vines 10–15 years old (planted 2003–2008), trained to Guyot and pergola, yielding 12,000 kg/hectare.
VINIFICATION: Selected yeasts. One hour of cold maceration prior to pressing. Fermentation in large stainless steel tanks (9,000–16,000 liter). No malolactic fermentation. Microfiltered. Vegan.
AGING: 2 months in stainless steel, followed by 2 months of bottle aging prior to release.
TASTING NOTES: Bright straw yellow with greenish highlights. Aromas of acacia blossom, jasmine, and citrus — pineapple, grapefruit, orange — with notes of white peach, apple, pear, and a light mineral finish. Fresh and lively on the palate with sustained acidity and a clean, crisp close.
FOOD PAIRINGS: Aperitivo, seafood, vegetable risotto, pasta salads, light fish dishes, and fresh cheeses.
Tenuta Sant'Antonio 'Scaia' Bianco, Trevenezie, Italy 2024
The Castagnedi brothers — Armando, Tiziano, Paolo, and Massimo — grew up working their father's vineyards in San Zeno di Colognola ai Colli in the heart of Valpolicella. In 1989 they purchased additional land in the Monti Garbi hills, releasing their first vintage under the Tenuta Sant'Antonio label in 1995. The Scaia project was born in 2006 as a creative outlet beyond the constraints of DOC and DOCG regulations — a platform for atypical blends and single-varietal expressions of traditional Veneto grapes. The name Scaia comes from Veronese dialect, referring to the crumbling, chalky granular soil of their vineyards, which resembles shavings of Parmigiano Reggiano. The Scaia Bianco blends Garganega, the noble grape of Soave, with Chardonnay, both grown near the Soave area, and is sealed with a Vinolok glass closure in place of cork.
WINEMAKER: Paolo Castagnedi
FARMING: SQNPI (Sistema di Qualità Nazionale della Produzione Integrata — Italy's national certified integrated pest management program)
VARIETY: 55% Garganega, 45% Chardonnay
TERROIR: Trevenezie IGT. Vineyards in the commune of Colognola ai Colli, within the broader Soave and Valpolicella DOC zones, province of Verona, Veneto. Elevation approximately 100 meters on clayey loam soils with tuffaceous and volcanic components. Vines 10–15 years old (planted 2003–2008), trained to Guyot and pergola, yielding 12,000 kg/hectare.
VINIFICATION: Selected yeasts. One hour of cold maceration prior to pressing. Fermentation in large stainless steel tanks (9,000–16,000 liter). No malolactic fermentation. Microfiltered. Vegan.
AGING: 2 months in stainless steel, followed by 2 months of bottle aging prior to release.
TASTING NOTES: Bright straw yellow with greenish highlights. Aromas of acacia blossom, jasmine, and citrus — pineapple, grapefruit, orange — with notes of white peach, apple, pear, and a light mineral finish. Fresh and lively on the palate with sustained acidity and a clean, crisp close.
FOOD PAIRINGS: Aperitivo, seafood, vegetable risotto, pasta salads, light fish dishes, and fresh cheeses.