Az. Agr. Chesini Antonio

The history of vine growing and wine making in Valpolicella is quite a unique and extraordinary history. Since ancient times our ancestors have planted vineyards in our hills bit in order to do so they have had to make terraces as our hills are very steep, being in the foothills of the Alps over Verona and near Lake Garda. This huge terracing work was done throughout thousands of years by clearing the fields from the bulks of stone and using the resulting rocks to build craftfully made walls, some of which made with huge rocks that match like the pieces of a puzzle, making our landscape very unique and craftfull looking. By doing this, the resulting hillside vineyards produce better quality grapes as they are more exposed to the sun rays but also because of the soil that is much better in the hills than in the plains as it is very calcareous and therefore gives much nicer wine.

 

Another particular feature of Valpolicella is its grape varieties which are only found in our area and are very ancient and of good quality. They are Corvina, Corvinon, Rondinella, Molinara and Useleta and our wines are made out of a blend of all these varieties. The most important feature of Valpolicella although, is the technique of drying the grapes, which is extremely unique throughout the world and is used to obtain Amarone and Recioto wines. This is also a very ancient tradition as it is even described in a fifth century book by Cassiodorus, the ambassador of the king of the eastern gothics Theodoricus of Verona. As we do today, our ancestors would pick only the best grapes of Corvina, Corvinon, Rondinella, Molinara and Useleta varieties and place them very carefully on large straw crates in lofts, where they would remain to dry from September till February for making Amarone, and even till April to obtain Recioto. As this stage, when they would crush these grapes, being it still in winter, the wine would brew very slowly in ice cold conditions taking even over one month to finish the fermentation and therefore gaining much quality as it would extract the aromas from the grape skins for all this time and furthermore the cold temperatures allow the wine to keep these aromas and not to loose them. After this they would place the Amarone in oak and cherry barrels to age for at least three years. Our family has always followed this tradition with great love for all this culture and history.

 

In 1927 Battista Chesini built his new winery in Gargagnago borgo dell'Amarone, increasing his production and gaining many customers especially amongst the pubs of the area. In 1968, Antonio Chesini, son of Battista and to this day chief, purchased the renowed Vaio Amaron valley and most importantly in 1977, the hill of Monte Traversagna which is a superb estate of 30 hectares including a well preserved 1565 house complex with beautiful pidgeon tower from which the view spreads over the whole of the Valpolicella. It is here that in 2003, Antonio, with his wife Rosetta and their sons Leone, Giovanni and Mario, decided to have a new winery built with also an overlaying loft for grape drying, which is a very modern and efficient complex but with a typical historical architecture of our area. Our mission is to make the typical wines of our tradition and absolute quality.

 

 

 

 

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Via Case Sparse Traversagna 5, 37015, Sant'Ambrogio di Valpolicella
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