If you are a lover of Valpolicella wines, then you should visit the table of Vini Montresor at VanWineFest 2024. Here is some background on the winery, in their own words.
About Vini Montresor
In 1892 Giacomo Montresor founded the Giacomo Montresor Cellars, giving life to a production that, since then and until today, is an identity expression of its origins: an identity and a style unlike any other.
Cantine Giacomo Montresor collects its red grapes to produce its Valpolicella wines from 40 hectares of vineyards, the heart of the company which have always been worked with dedication and respect. Grapes are the native Corvina, Corvinone, Rondinella and Molinara. They use Appassimento, a unique and ancient method, to give rise to fine wines such as Recioto DOCG and Amarone DOCG, full-bodied and memorable. The hand-picked grapes in September are placed in small crates to begin the natural drying process, which will last for about three months. The bunches dehydrate little by little, losing a third of their weight, increasing the concentration of sugars, polyphenols and tannins, before their final pressing.
In 1956, Commendatore Bruno, who was always searching for innovation and new products, decided to invest and dedicate resources to a more unusual product for the area: the Spumante. He bought the first autoclave for the sparkling wine-making process. Thus began Montresor’s long-standing tradition in the production of quality sparkling wines, which after years of experiments led to the creation of the “Metodo Charmat Lungo Montresor”.
Satin-finished Bottles
The satin-finished bottle, emblem of Cantine Giacomo Montresor, was patented at the beginning of 20th century to protect the wine from the ocean’s sun during the first exports to North America.
Today Montresor’s Amarone Satinato Montresor is an icon of Valpolicella present in more than 50 countries worldwide. It was 1921 when Giacomo Montresor patented this satin-finished bottle, since then our Amarone is unique, original and iconic. Its timeless elegance is the same of those who love it, choose it and enjoy it
The bottle was designed by Giacomo Montresor, who, besides his passion for wine, dedicated most of his time to painting. He called this bottle MULA. In 1904 the bottle did not feature its satin finish yet, but it boasted sinuous curves that combined the shape of a classic wine flask to a modern glass bottle, which was unusual for that time. In 1906 the first exports towards North America began.
Those first exported bottles carried the wine that today we know as Amarone della Valpolicella; but at that time it was just a strong red wine, with a high percentage of alcohol content, produced with dried grapes, considered as the little brother of Recioto rather than as a wine having its own identity. And the troubles began: The long journey from Italy to the United States became a gamble for every single bottle.
The Wines We Will Feature at the International Festival Tasting Room
2022 SOAVE CLASSICO – made from the Garganega grape. Crisp and refreshing Soave Classico with a good amount of body. Honeysuckle, pear, ripe gooseberry and elderflower with a hint of spice. Just lovely! (greatgrog.co.uk)
2010 AMARONE-MONTRESOR CAPITEL DELLA CROSARA – It is produced 60% with Corvina grapes, 30% with Rondinella grapes and 10% with Molinara and Oseleta grapes, harvested towards the end of October and left to dry in boxes for four months. After drying, the grapes are pressed and left on the skins for about 30 days. Finally, the wine is left to rest for 3 years in French and Slavonian oak barrels and barrels. Finally, a final refinement in bottle for 4 months follows before being marketed…It is characterized by a very deep ruby red color and by a very particular aroma of ripe fruit and undergrowth, with slight spicy hints that give harmony and finesse to the wine. The flavor is full and warm, with spicy and fruity aromas that come up again towards a very persistent finish. (vino.com)
2019 MONTRESOR AMARONE DELLA VALPOLICELLA DOCG – It is produced with Corvina Veronese and Rondinella grapes, harvested in late October, manually selected and placed on racks in the barns of the farmhouses in the valley, where they dry for 2 or 3 months. Fermentation and maturation are carried out in oak barrels for at least 12 months, in order to loosen the sweetness due to the drying of the grapes…It has a deep garnet red color with orange reflections. The nose offers delicate and elegant perfumes of peach blossom, with fruity and spicy notes that create a perfect aromatic harmony. In the mouth it shows a soft flavor and a great body, with raspberry and undergrowth aftertaste that accompany towards a rather persistent finish. (vino.com)
2020 VALPOLICELLA SAN PIETRO – Made from a blend of Corvina, Rondinella and Molinara grapes cultivated in selected vineyards in Valpolicella. The vines are trained on traditional trellises and planted in marl soil. Grapes are picked by hand. The grapes are destemmed and fermented in stainless steel vats at a controlled temperature of 16 degrees with 36 hours maceration on the skins to extract light tannins and colour. The wine is matured for 6 months in large Slavonian oak casks…A fresh, juicy red with aromas of ripe red cherries and a hint of the gently herbal character typical of Valpolicella. Bright and vibrant on the palate with nice purity of redcurrant and cherry fruit, and subtle spicy notes. (boutinot.com)
2019 MONTRESOR URBAN PARK – Produced from Corvina, Corvinone and Rondinella grapes harvested from hillside vineyards north of Verona. ‘Appassimento’ refers to the process by which the grapes are dried for a few months before being pressed and vinified – this technique is more common in the Veneto than elsewhere in Italy. In this instance the grapes are dried for 30 days before vinification, and the wine spends 6 months in oak. The resulting red is rich with some residual sweetness…Bright berry and black cherry aromas, and a touch of spice. The palate has all of Valpolicella’s appealing fresh cherry and ripe bramble fruit, with the weight and complexity typical of Appassimento wines. Supple tannins lead to a finish of delicate sweetness, offset by fresh acidity. (boutinot.com)
