What a story Agostino Vicentini's is.

What a story Agostino Vicentini's is!
A man who, if he didn't speak the Veronese dialect, could be mistaken for a typical Burgundy winemaker. One of those who waited until fifty to get on a plane... and took a few pills! He’s in love with his family, with Teresa, whose last name, fittingly, is Bacco (Bacchus), with his children Francesca and Emanuele, who are following him in this extraordinary adventure. He’s also in love with his land, Colognola ai Colli and Campiano, two small areas in eastern Verona. These gentle yet wild lands, thanks to producers like Agostino, are gaining increasing appreciation and interest from international critics. Lands of great white wines and incredible reds. Soave and Valpolicella. The ancestral duo that has tied the Veronese lands for centuries. Lastly, he is in love with Garganega. A neutral grape, the scholars say... regularly contradicted by the natural aromatic profiles that rise from the glass once a bottle of his is opened. Agostino's hands know each vine; just a touch of the vine tells him its vigor and productive health. His simplest Soave is one of the most interesting in the whole denomination, and top Michelin-starred chefs have chosen it for their wine lists as an entrée. One of them is Giannicola Colucci, Executive Chef of the Terrazza del Danieli in Venice, who loves Agostino’s wines and his olive oil so much that he welcomes his elite clientele with a vegetable dip made with his Campiano oil. But many other renowned Italian chefs have also chosen the simple pleasure and substance of Agostino's products. His simplicity and sobriety are distinctive traits, telling the story of a life of 40 years in the vineyard, starting from childhood. A dream that he now shares with all those who love genuine, straightforward wines of great elegance. The elegance of purity. The elegance of naturalness.

Soave Il Casale
A vineyard of typical Veronese pergolas. A production of just under 80 quintals per hectare. Golden Garganega clusters that smell sweet and good. A land shaped by the ancient lavas of Colognola ai Colli. These are all elements that make this ultra-awarded Soave a quintessential wine, an exponential interpretation of the value of pure Garganega. It is Agostino’s flagship wine, one that wins you over with its breadth of aromas and great saline savoriness. A great wine for fish, shellfish, and Camogli-style soups. A unique product in its context. All of Agostino’s character is concentrated in the liquid particles of Casale. Agostino and Teresa are farmers who gained fame thanks to the excellence of their products. But their strength lies in not having lost their original humility. Today, Agostino takes flights more often and without pills... but his feet only feel safe when they touch the ground, his land, where his roots as a true winemaker run deep.

The perfect pairing
There’s a wine to which Agostino dedicates much of his passion and does not always produce. It’s the Recioto di Soave DOCG. He picks the best Garganega grapes as was done in the past. He selects the most golden "rècie" and lays them out in crates for drying. He uses the air currents of the Illasi valley, where the drying loft is located. Depending on the season, he prolongs this period more or less, and the goal is always to press the essence of the grape. A precious, juicy, and sugary nectar. His Recioto is intensely aromatic with notes of candied citrus, dried apricot, toasted almonds, wilted yellow flowers, millefiori honey, and acacia. On the palate, it is delicate yet rich in aromas. Very fresh with a saline finish. A long almond-like finish with pleasant sensations of candied orange peel. Ideal for all dry pastries, glazed puff pastries, almond sbrisolona cakes, chocolate dry cookies, aromatic Cuban cigars like Toro Cohiba, and white or dark chocolate with 50% cocoa. We recommend serving it chilled this summer, over a scoop of Hazelnut gelato from Langhe IGP, Bronte Pistachio DOP, fior di latte, or other cream-based gelato. It pairs intriguingly with cow and goat blue cheeses, such as well-aged Bagoss, Monte Veronese di Malga Stravecchio from Slow Food Presidium, or Blu 61 from Casearia Veneta. It’s also very enjoyable with Noto or Puglian almonds and excellent with Sicilian almond paste.