Merano WineFestival 2017 The WineHunter Award 2017 – Red

Guida Oro - I Vini di Veronelli 2017 - **very good wine (88/100)

Annuario dei Migliori Vini Italiani 2017 – Luca Maroni - 88/100


Vitae, la guida dei vini – AIS 2017 - 80/84 out 100

Vinetia – Guida ai Vini del Veneto dell’AIS 2017 - 2 rose windows out of 4

Guida Oro - I Vini di Veronelli 2016 - *** excellent wine (90/100)

Le Guide de l’Espresso - Vini d’Italia 2016 - 15,5/20


Guida Oro - I Vini di Veronelli 2015 - ** very good wine (88/100)


Vinetia – Guida AIS dei vini veneti 2016 - 3 rose windows out of 4

Mondial du Merlot & Assemblages 2015 - Silver Medal (86/100)

Le Guide de l’Espresso - Vini d’Italia 2014 - 15.5/20

Guida Oro - I Vini di Veronelli 2014 - ** very good wine (88/100)


Gambero Rosso 2014 Italian Wines - 1 glass

Le Guide de l’Espresso - Vini d’Italia 2013 - 15.5/20

Guida Oro - I Vini di Veronelli 2013 - ** very good wine (89/100)

12° Concorso Nazionale Merlot d'Italia 2014 - Diploma di Gran Menzione (85/100)


Gambero Rosso 2012 - Vini d’Italia - 2 glasses

Guida Oro - I Vini di Veronelli 2012 - ** very good wine


9° Concorso Nazionale Merlot d’Italia 2011 - Diploma di Gran Menzione

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Angarano Rosso of Villa Angarano is the fruit of the blending of merlot grapes grown on small plots in front of the Villa. The types of soil vary from medium (clay loam) to loose texture with a partial presence of alluvial deposits and rock fragments. The vineyard management starts from the phenological phase and focuses on a constant vegetal-productive balance according to the weather conditions. Once ripened, grapes are selected and handpicked from each plot and each clone. Vinification and maceration occur in steel tanks for about 15-18 days at controlled temperature. The grapes from each plot ferment separately. The first fermentation is followed by 9-month malo-lactic fermentation in small oak barrels with one racking for clarity. The wine ages in bottle for 6-8 months before market distribution.

GRAPE VARIETY: merlot 100%

PRODUCTION AREA: 150-200 mamsl, North-South vineyard exposure

TYPE OF SOIL: alluvial, from medium to relatively loose-textured soil

TRAINING SYSTEM: spurred cordon with 8-10 buds

YIELD PER HECTARE: max 85,000 kilos/hectare

GRAPE HARVEST: first decade of October, hand-picking of selected grapes

VINIFICATION TECHNIQUE: fermentation at a controlled temperature between 25-28°C; cap punching followed by a 15-18 day maceration

MATURATION AND AGEING: 9-month aging in small French oak barrels followed by 2-4 month aging in bottle

BOTTLE: bordolese, 0.75L


 SIGHT: intense ruby red

SMELL: scents of black fruits like blackberry, tobacco with hints of vanilla, spicy and varietal; persistent aftertaste

TASTE-SMELL: full, rounded, enveloping palate; soft tannins

FOOD PAIRING: well-combined with red meat, game and medium-aged cheese