Above: Winemaker Armando Castagnedi (right) of Tenuta Sant’Antonio, one of my favorite Valpolicella producers, was in Austin, Texas yesterday. That’s him tasting with top Austin sommelier Mark Sayre.
I always try to make myself available when Italian winemakers come to town and I was happy to carve out an hour of my day yesterday to taste and chat with Armando Castagnedi of Tenuta Sant’Antonio, who was in town “working the market” as they say in the wine trade.
When we met, he gave me a wonderful little book on how Ripasso is made and I wanted to share it here on the blog. So I called up the winery this morning and asked the export director Elena Verzini to send it to me in electronic format. She also sent me their Amarone book.
Both have great illustrations and solid English translations explaining the process behind these wines — unique in the panorama of European winemaking and among my favorites.