The nose is fragrant and complex: Light, fresh herb combines with citrus fruit (grapefruit in particular); tangy tropical notes of starfruit, passionfruit, and pineapple; some grassiness and floral aromatics, as well as trace of lychee. On the palate, it is medium to more in body with round texture and flavors echoing the nose. Grapefruit joins green melon and lemon pith/rind along with herbal nuances. This wine is fresh, crisp and tasty! 

Tenuta Sant’Antonio, the producer of the Scaia line of wines, is the manifestation of a dream born in the family vineyards in the Valpolicella region of northern Italy. Realizing their passion for wine and the industry, the Castagnedi brothers – Armando, Tiziano, Paolo and Massimo – purchased 30 hectares of land in Monti Garbi in 1989 to add to their family’s existing property. In so doing, they established the Tenuta Sant’Antonio estate, which would eventually grow to cover more than 100+ hectares of vineyards and become known worldwide as a producer of excellent wines.

The Scaia project is the Castagnedi brothers’ contemporary interpretation of Italian tradition. The name Scaia is a tribute to the chalky soils in the vineyards – in the local dialect, the word ‘scaia’ denotes a chip (or chips) of stone, chalk, or limestone. With the Scaia line, the brothers aim to create new, fresh wines by focusing on quality over quantity and maintaining a balance between tradition and experimentation. As such, the Scaia project involves the blending of regionally significant varietals such as Corvina, Rondinella and Garganega, with vinifera varietals like Cabernet Sauvignon and Chardonnay or producing single varietal wines from traditional blending grapes (e.g. Corvina, Rondinella) to yield expressions of these varietals that are seldom tasted on their own. Sustainability is a core tenet of the Scaia project from vineyard to cellar management.

Vines that produce the Garganega and Chardonnay grapes are 10 to 15 years old, planted in medium textured soil with gravel sub-soil at 100 meters above sea level in the municipalities of Colognola ai Colli, Illasi and Mezzane. Fermentation and aging take place in stainless steel tanks. After harvest and cold maceration of whole bunches, the press is filled with a layer of nitrogen, which forms an oxygen-free barrier during pressing that concentrates flavors. The wine subsequently ages in stainless steel with weekly stirring of the lees until bottling.

Cheese, Chicken/Turkey, Fish (white), Hors d'oeuvres, Just for Cocktailing, Shellfish, Sushi, Thai or Vietnamese, Vegetables