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Azienda Agricola Daniele Portinari
Via Colombello, 36045 Alonte (VI) – Veneto
offices: Via S. Fermo 36045 Lonigo (VI)
website: www.viniportinari.it
Contact the winery

daniele-portinari

People

The owner is Daniele Portinari, which leads the winery with the help of his father.

History

The winery has existed since the 60s but Daniele is dealing with it personally only from 2004. Since 2008 he began making wine on his own.

Description of the winery

The winery is located in Alonte, in the province of Vicenza (north-eastern Italy). We are in the southwestern part of Colli Berici, at an altitude of 200 meters. The soil type is clay and limestone. We grow Merlot, Cabernet Sauvignon, white Pinot, white Tai vineyards planted in the late 80’s and early 90’s. Furthermore, from 2009 harvest, a new implantation of red Tai has been set up and we hope that it will give us great satisfaction.
Treatments in the vineyards are limited to copper and sulfur, while weeding and fertilizing with chemicals have been abandoned since 2004. Since 2006 we started working the land with autumnal grooves to remove the grassy surface layer, left intact for several years. This was done to promote better oxygenation of the soil and to remove surface roots in favor of deeper.

Associations

The winery is member of Vinnatur, which submit its members to periodic checks on wines, with analysis to search for any pesticide residues.

Wines
  • Nanni (Merlot, Cabernet Sauvignon). Spontaneous fermentation without addition of selected yeasts, maceration on the skins for 7 to 15 days. After settling in steel tanks, the wine is poured in used oak cask of 225 l. until bottling, which is done without filtration. Usually, no sulfites are added in any stage of wine making.

  • Pietrobianco (Pinot bianco, Tai italico). he grapes are pressed directly without destemming. The must is left to ferment spontaneously, with addition of about 5 grams of potassium metabisulfite per hectolitre. At the end of fermentation it is left to settle for several weeks, then it’s poured in steel tanks where it remains until bottling.

  • Tai Rosso. (typical grape of Colli Berici). Spontaneous fermentation and maceration on the skins for 2 weeks. After racking and pressing of grapes, it is left to settle in steel tanks for several weeks. Then, it’s poured in used oak cask until bottling. Even for this wine, no filtration and no sulfites addition as far as possible.

Events

Vinnatur “Villa Favorita”, Vinnatur Taranto, Vini di Vignaioli (Fornovo), Sorgente del Vino (Piacenza)