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VENTISEI

"Organic & fun wines from Tuscany, Italy. Made with passion, to be drunk with love!"

 
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About Ventisei

I was bitten by the wine bug a long time ago, but it really hit me hard when I arrived in Montepulciano, Tuscany. My 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 so fascinating. The way they manage to bottle the message of each vintage in such a unique manner, giving voice to a specific terroir was like a budburst and I wanted to take a step further.

When I turned 26, I opened my first wine bar in Antwerp, Avini.

I often visited Avignonesi of course and during one of their blending session I couldn't resist, so I sneaked in. For fun, I tried my own little blend... and I fell in love on the spot.

When I was looking for a name for this wine, it came only natural to refer to this intense and   wine-fueled year.

And that is how it all began.

Ventisei - 26 in italian - was born.

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Natural sparkling wine

Pet-nat is the funkiest Ventisei wine of all. It’s a white wine with some light sparkling bubbles. It all started with a pied de cuve of indigenous yeasts. Right before the end of fermentation in stainless steel tanks, we bottled this golden juice so that the magic could happen all over again in the bottle, with the help of some added sugar and yeasts. Yes, Pet-nat is the wine of eternal youth. Its lively freshness never grows old, cajoling you for another sip, another taste of life. Fresh and versatile, Pet-nat is brave, novel,  unpredictable. In a word, life.

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36.5% Trebbiano, 36.5% Malvasia,
14.5% Sangiovese, 12.5% Grechetto

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330 meters a.s.l. / 1,082 feet a.s.l.

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South-West

 
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Layers of clay, sand and silt, from the  Pleistocene

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Guyot and cordon-trained
7 years old

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Hand picked between end of August and beginning of September

 
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Alc. 11.5% by vol.

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640 bottles

Download the tech sheet


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WHAT'S PET-NAT?

Pét-Nat, shorter version of “Pétillant Naturel”, is a French word indicating a particular style for sparkling wine, dating back to the Pre-Champagne time. The wine is bottled right before the first alcoholic fermentation stops, so that the natural sugar found in the grapes allows the formation of carbon dioxide. This process corresponds to an ancient technique, called méthode ancestral, and unlike the champenoise method, the wine is not added with any liqueur de tirage to allow a second fermentation in the bottle. Also, Pét-Nat is not disgorged, and might or might not be filtered at the end of the fermentation.


LOOKS LIKE

Fireworks on a
summer holiday

FEELS LIKE

A fruit explosion

SMELLS LIKE

White melon, budding roses,
freshly baked bread and love for surprises

TASTES LIKE

Peaches and fun

 
 
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White wine made with organic grapes

It all started with a pied de cuve of indigenous yeasts, and then the magic began.
This fun wine contains 19% Sangiovese grapes, which are red! Whole bunches are pressed so the juice comes out fresh and in a straw yellow colour. We love our Sangiovese and we think it gives a nice extra punch to the Trebbiano and Malvasia in this wine. The alcoholic fermentation lasted from 20 to 30 days. We always kept an eye on our Bianco which aged partly in stainless steel vats and partly in used barriques. We kept it on its fine lees, stirring it on a regular basis until December.
Crisp, delicious aromas of white peaches and nectarines - imagine gorging yourself on your grandmother’s peach tree - join a delicate hint of wildflowers, pervading the senses, transporting you to that #pourmeanotherglass mood. Refreshing, buoyant, fragrant and with a sapid finish, Bianco calls for tasty nibbles at apéritif time, light seafood or simply... for another sip!

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40.5% Trebbiano, 40.5% Malvasia bianca, 19% Sangiovese

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300 meters a.s.l. / 984 feet a.s.l.

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From West to South East

 
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Soil from the Pleistocene, rich in clay and limestone

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Guyot
from 3 to 11 years old

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Picked by hand between late August and mid September

 
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Alc. 12.5% by vol.

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7,330 bottles

Download the tech sheet


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WHAT'S PIED-DE-CUVE?

Pied de cuve is the process by which a small batch of grapes is pre-harvested and used for preparing a vineyard-specific natural yeast that becomes the “base stock” for fermentation when the main batch of grapes is harvested one week later. By using this self-made, natural yeast, we manage to enhance the tie between the vineyard and the wine, which wil have a greater sense of place and goût de terroir.


LOOKS LIKE

Sunshine in a glass

FEELS LIKE

A long walk on the beach

SMELLS LIKE

Freshly made fruit salad

TASTES LIKE

Crisp pears, acacia flowers lemon zest and summertime

 
 
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Rosé wine made with organic grapes

This enchanting powder-puff rosé came from pressing both whole and destemmed bunches which had macerated in the press for a few hours. The fermentation took place in stainless steel tanks to preserve all the freshness we desire in a rosé; a small percentage was kept in old barriques to add a touch of roundness. Stirred on its fine lees until December, it gains the texture and crispness we crave. A celebration of femininity: girls, women, sunshine, courage, charisma and elegance. With its bright colour, our trendy Rosato is all about red punch, exotic fruit, tea tree oil and thirst for new adventures!

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100% Sangiovese

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267 - 375 meters a.s.l. /  876 - 1230 feet a.s.l.

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Variable, depending on each single vineyard

 
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Clay rich soils of Pleistocene and Pliocene origin

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Guyot, bush-trained and cordon-trained
from 3 to 18 years old

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Late August

 
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Alc. 12.5% vol.

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8,397 bottles

Download the tech sheet


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WHAT’S ROSE'?

There are several ways to obtain Rosé and we decided to go for direct pressing of both whole and destemmed bunches. As the name suggests, red grapes go straight into the press: this means that the grape juice is in touch with the skins for a very short period of time, and the process is the same as the white wine-making. Thanks to the pigment contained in the skins, the juice still shows a hint of color, a tawny shade of pink.


LOOKS LIKE

Cherry blossoms in
spring

FEELS LIKE

Standing under a waterfall

SMELLS LIKE

Red fruit and lucky encounters

TASTES LIKE

Crunchy, candied
grapefruit and boat parties

 
 
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Red wine made with organic grapes

Fermented in stainless steel tanks with the use of indigenous yeasts, Ventisei Rosso receives partial carbonic maceration, which adds that candied-fruit flavour 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.
Rosso is the wine you want for long talks and big thoughts, the ideal one to wash away all the heavy matters from your heart. Fresh raspberry notes, delicate underbrush hints and sweet spice aromas will charm you from the first sip. Juiciness and mineral finish will call for another glass straight away.

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45% Sangiovese, 33% Merlot, 22% Cabernet Sauvignon

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267 - 375 meters a.s.l. /  876 - 1230 feet a.s.l.

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Variable, depending on each single vineyard

 
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Clay rich soils from Pleistocene
and Pliocene

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Bush-trained, guyot and cordon-trained
from 10 to 27 years old

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September

 
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Alc. 13% by vol.

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26,497 bottles

Download the tech sheet


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WHAT’S CARBONIC MACERATION?

Carbonic Maceration refers to a specific way of fermenting red wine, in which the alcoholic fermentation begins inside the grape itself. How? Whole bunches are placed in a sealed tank and the tank is filled with carbon dioxide. Lacking oxygen, these grapes start releasing enzymes, which perform a similar action to yeasts, so they are able to break down sugars into alcohol. It doesn’t last so long: it’s the winemaker’s call to press the grapes, taking the fermenting juice out and exposing it to oxygen. Now the yeasts can start working to complete the fermentation process. Many of these wines result in lively and easy-drinking nectars, revealing a fresh, fruity and aromatic profile.


LOOKS LIKE

A berry patch in the
woods

FEELS LIKE

Sunshine in spring

SMELLS LIKE

A night out with friends

TASTES LIKE

Pomegranate gems and good
conversation

 
 
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Vino Nobile made with organic grapes

The Nobile is the most representative of our terroir.
Here the main star is the Sangiovese which in Italian means “Jupiter’s Blood”. A wine for the Gods. Spontaneously fermented, the Blood of Jupiter naturally deserves our greatest attention, which is why we age the grapes from every single plot separately for 18 months in oak barrels and large casks. Luscious and majestic, Nobile enchants you with its fragrant mulberry notes and delicate cinnamon hints, making you feel like an Olympian.

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90% Sangiovese, 10% Merlot

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267 - 375 meters a.s.l. /  876 - 1230 feet a.s.l.

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Variable, depending on each single vineyard

 
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Clay rich soils from Pleistocene
and Pliocene

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Bush-trained, guyot and cordon-trained
from 11 to 41 years old

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From September 18th to October 10th

 
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Alc. 14% by vol.

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13,393 bottles

Download the tech sheet


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WHAT’S  TERROIR?

Our Nobile is definitely a terroir wine and terroir is our main asset. People come and people go, generation after generation the winemaking style may vary, but in the end, terroir stays. That’s why we honour each plot of our vineyards by keeping the grapes separate when they come to the cellar. We love guiding the fruit in their path from soil to bottle, leaving each individual character intact. This means that we perform separate fermentations and tailor-made macerations. We blend the different lots just after the ageing process, enhancing an overall balance and trying as hard as we can to convey the vintage’s message into the bottle.


FEELS LIKE

Silk enveloping your
palate

SMELLS LIKE

Wisdom

TASTES LIKE

Red berries, thyme and nobility

 
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Our Office

Italian wines with an Antwerp-based office, Ventisei knows no boundaries.

De Merodelei 1

2600 Berchem (Antwerp)

Belgium

Distributed by Classica International NV

 
 

Contact Us

Get in touch! Let us know what you love about the wines or where you drank them. We'd be delighted to hear from our Ventisei fans.

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