Amedeo is rich, ample, deep and well-expressed wine. Complex on the nose with hints of exotic fruits combined with flower and citruses fresher notes. It has an extremely long palate which is enhanced over years. It does not shy away from well flavoured foods.
95 POINTS DECANTER
94 POINTS KERIN O'KEEFE
93 POINTS WINE ENTHUSIAST
92 POINTS LUCA MARONI
92 POINTS RAFFAELE VECCHIONE WINE CRITICS
3 GLASSES GAMBERO ROSSO
This wine takes its name from Prince Amedeo of Savoia who fought in 1866 in the Third Italian War of Independence near the Cavalchina estate and is remembered on a memorial stone at the entrance of our winery.
Perhaps, more than with the Cavalchina, the story begins with his grandfather Luciano; it was he who bought the first vineyards and then, in 1948, who built the winery that also housed a pomace distillery until 1967. The company was born as a game and a passion, an activity complementary to the main one of leather processing. Luciano was an eclectic person: he loved wine, but also lyric. This last passion of his led him to meet illustrious people, so much so that Maria Callas was his guest. His industry was among the few in Italy to manufacture football boots and this led him to also be a football player dealer. The stories of Luciano, Cavalchina and Custoza are linked and sometimes overlap. It was he who first, in 1962, decided to call the white wine of the area “Custoza”, he also sketched a first “recipe”: a wine obtained from the vines of Fernanda, Trebbiano and Garganega and led it to establish itself in the markets, then more important, of Rome and Milan.
Pairing Suggestions: Ideal for delicate starters with intense taste such as vitello tonnato, flans with vegetables, light first courses, stewed or boiled white meats, raw or marinated fish.
Maturation: Vinification takes into consideration the different nature of the vines. Fernanda grapes are harvested in small trays and put in a refrigerated room until they reach -10/12°C and freeze. The temperature is then put back to 0°C and the grapes are pressed with their stalks. This way, the epithelium’s cells get broken due to the freezing of the skin with a consequent releasing of the typical notes of this variety. Garganega grapes have a more elegant, but pronounced, personality which is perfectly expressed through a vinification with a light reduction which develops its typical mineral scents. For the Trebbiano and Trebbianello grapes instead a more traditional vinification is made to maintain their structure which supports the olfactive traits of Fernanda and Garganega. After a static clarification, the musts are fermented at about 16/17°C. Fine lees must be accurately moved and cared for to achieve the wanted quality level. Malolactic fermentation is prevented. The blending is done at the end of May, and after a few months of bottle ageing the wine is released in September.
