Eline was bitten by the wine bug a long time ago, but didn’t fully feel the symptoms until she arrived in Montepulciano, Tuscany. Her mother, Virginie Saverys, had taken over Avignonesi winery. Observing her and her team walking the vineyards and caring for every single bunch of grapes was a pivotal moment of fascination. The way they managed to bottle the message of each vintage in such a unique manner, giving voice to a specific terroir, was like a budburst of inspiration--she had to take a step further.When Eline turned 26, she opened Antwerp, Avini. She would often visit Avignonesi though, and during one of their blending sessions she couldn’t resist the temptation of sneaking in. For fun, she tried her own blend...and I fell in love on the spot. When she was looking for a name for this wine, it seemed only natural to refer to this intense and wine-fueled year. Thus, Ventisei--26 in Italian--was born.
Harvested in September.
Fermented in stainless steel tanks with the use of indigenous yeasts, Ventisei Rosso receives partial carbonic maceration, which adds that candied-fruit flavor we all love. It’s all about fruit and elegance, it dances on your palate like an artful acrobat who always lands on his feet, precisely and smoothly.