Antonia Bennati was born in Cazzano di Traminga, a small commune based just outside Verona, in 1870. His fascination and love for wine began early on, when he would sell his produce to locals in (now) iconic straw-covered bottles. This passion soon earned him the name ‘Toni Recioto’, in honour of the famous Verona wine Recioto della Valpolicella or ‘raisin wine’. This is a famous, centuries-old tradition of wines made from half-dried grapes, very similar to the apassimento process seen in Veneto’s famed Amarone della Valpolicella (more on those later).  

In 1920, Antonia decided to take the plunge alongside his son Annibale, and created his very own winery Casa Vinicola Bennati. Their mission is simple: through creating a team of loyal, passionate, and caring individuals, produce superior quality wines, where the aromas and flavours speak of the land and history. 

The winery has now been passed on to the fourth generation, in the hands of brothers Giorgio and Paolo Bennat and their cousin Claudio, who are constantly evolving their winery with new vineyards, new crushing plants, and newer winemaking techniques. 

Most recently, it has partnered with The University of Udine, to assess and improve the traditional drying methods of the Valpolicella region. This is particularly relevant for its award-winning aged Amarone, produced from Corvina, Rondinella, and Molinara grapes, which are harvested later than usual in order to increase the depth of flavour. Once picked, these bunches are stored in small crates which are placed inside a fruttaio (a ventilated drying room) causing the grapes to shrivel, further increasing the concentration. 

The result is a rich, dry Italian red with intense aromas of stewed fruits and the classic bitter almond taste. These reds may be their flagship, but the winery has an extensive profile which includes Soave, Pinot Grigio, and sparkling wine. 

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