Since their start in the later half of the 1800s, the De Stefani family of winemakers has crafted spectacular wines, and this tradition continues today under the experience of the family's 4th generation winemaker, Alessandro. In Refrontolo, a small hilly village between the two famous Prosecco towns of Conegliano and Valdobbiadene, the family began, and they have recently accrued two other vineyards for a combined 40 hectares of total estate. In 1971, Tiziano De Stefani (Alessandro's father) moved his family to the Fossalta di Piave where they could grow many different grapes on the clay soils of the old river plain as well as their esteemed Glera vineyards for Prosecco production. A complete dedication to practices that are as natural as possible means the estate is organically farmed (soon to be certified), they rely only on naturally occurring yeasts, and never add sulfites during vinification (since 2009) to make beautiful wines from the many varietals that they have found in their unique terrain. De Stefani's Redentore label comes from the younger vines of the estate that will someday be destined to carry the house's flagship label. All the wines are vinified in the exact same way but bring incredible value to the estate as a whole. Since 2015, the Redentore wines are made with no additions of sulfites whatsoever and prove to be of the highest quality while showcasing mono-varieties of the estate.
redentore prosecco millesimato
100% glera The Redentore ‘Grand Cuvée’ Extra Dry Prosecco comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. The Extra Dry Prosecco is done in the standard Charmat Method, but carries the sheer class and beautiful style that Alessandro is known for with his bubbles. Without ever seeing any additions sulfites, the tight perlage of bubbles creates a lovely mousse in the mouth full of juicy fruit, citrus, and minerality, and finishes with ample acidity. 
redentore sauvignon blanc
100% sauvignon blanc The Redentore Sauvignon Blanc comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. This Sauvignon Blanc adds a completely unique dimension to the world of Sauvignon Blancs, as it doesn’t showcase just grass and grapefruit, but also the beautiful nuanced citrus and tropical fruits of lemon, green mango, and papaya. The acidity is fresh and structured and leads to a long and clean finish. Perfect for soft cheeses and fresh seafood. |
redentore pinot grigo
100% pinot grigio The Redentore Pinot Grigio comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. This Pinot Grigio has so much style and grace, with ripe tree fruits, spicy citrus notes, and a long unique herbal finish. During its vinification it only spent time in neutral vessels (stainless steel and cement), and never saw additions of sulfites whatsoever. Ideal with many types of appetizers and seafood, has a quality and value that cannot be ignored. 
redentore refosco
100% refosco dal peduncolo rosso The Redentore Refosco dal Peduncolo Rosso comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. This wine takes advantage of the incredible indigenous varietal of the area known as Refosco. A red grape that has structure and grip, yet is complimented with a soft and aromatic fruit character. After a soft pressing, the wine is fermented and then aged in both new and used oak barrels for one year before being bottled. A classy red wine that offers plenty of complexity and acid to stand up to rustic Italian fare and meat dishes. |
redentore chardonnay
100% chardonnay The Redentore Chardonnay comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. The Chardonnay is a gorgeous expression of the grape from an area that is known for its versatility with international varietals. Having seen no wood during its vinification, and absolutely no sulfite additions whatsoever, the palate retains incredible freshness and acidity but is still textured with the ripe fruit character of the local Chardonnay. 
redentore raboso
100% raboso The Redentore Raboso comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. After a fairly late harvest to make sure that the grapes have reached full ripeness, the fruit is brought into the cellar for natural fermentation with frequent pump-overs, moved to used barrique for close to a year, and then bottled for a long rest. The finished wine has intense aromas of cherry, raspberry, and floral hints, and is gorgeously balanced on the palate, with supple tannins and lovely acidity. |
redentore merlot
100% merlot The Redentore Merlot comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. This wine’s fruit will someday go into the estate’s Plavis Merlot, as when Tiziano De Stefani found the right area in Veneto to make wines like those in Pomerol France, his goal was to make world-class Merlot. The grapes go into stainless steel for alcoholic fermentation with natural yeasts, and are then moved to French barrique for a years aging and malolactic fermentation. A beautiful and clean fruit presence is common in the wines from Redentore, and this wine is such a vibrant and expressive example, with round and soft fruit, spice, a touch of vanilla, and wonderful balanced acidity. |
redentore cabernet sauvignon
100% cabernet sauvignon The Redentore Cabernet Sauvignon comes from the ‘second label’ of the De Stefani estate. Created in the same natural style as the flagship wines from the property, the Redentore line takes advantage of some of the younger vines (15 years) that will someday produce the exceptional De Stefani wines. The grapes go into stainless steel for alcoholic fermentation with natural yeasts, and are then moved to used French barrique for a years aging and malolactic fermentation. This expression of Cabernet shows off the rich clay soils with its depth of fruit, all the while retaining a fresh character of spicy wooded notes, underbrush, and a touch of florality. It is a wonderful accompaniment to braised dishes, stewed vegetables, and firm cheeses. |
DE STEFANI
|
|
|
The Prosecco Col Fondo takes Prosecco all the way back to its roots. Harvested from the estate’s naturally farmed Glera fruit in the hills of Refrontolo, where the greatest grapes for Prosecco wine are grown, this wine undergoes its vinification in traditional Method Champenois. After the initial fermentation in steel, the wine is bottled with its lees under the typical crown cap enclosure, including no preservatives or sulfites. From here, the wine undergoes its secondary fermentation in bottle, but is never disgorged before release. This is where this wine takes its name, “Col Fondo,” where the lees are ‘in the bottom.’ This traditional version of Prosecco gives the wine an incredible complexity, with lively and fragrant bread and yeasty notes, on top of the fresh and delicious apple fruit, citrus, and stone. Being that this wine still contains its deposit of lees within the bottle, this Prosecco can be enjoyed by decanting the wine off of the deposit for a clear, sparkling wine, or the deposit can be left in the glass to add to the rich aromas and incredible texture on the palate.
|
The Rosé Col Fondo Frizzante takes bubble production in this area all the way back to its roots. Typically sparkling wines are made from the Glera grape to make Prosecco, and when using a red grape to make rosé, the name Prosecco is forfeited although the production methods can be the same. Here, 100% Raboso from the estate vines in the Piave Valley were used and underwent its vinification in traditional Method Champenois style. After the initial fermentation in steel, the wine is bottled with its lees under the typical crown cap enclosure, including no preservatives or sulfites. From here, the wine sees its secondary fermentation in bottle, but is never disgorged before release. This is where this wine takes its name, “Col Fondo,” where it is ‘on the lees.’ This pet nat style gives a wonderful creamy foam to the finished wine, shows a intense and lovely bread crust aroma, and a fresh and dry mouth full of fruit and character. Being that this wine still contains its deposit of lees within the bottle, this Prosecco can be enjoyed by decanting the wine off of the deposit for a clear, sparkling wine, or the deposit can be left in the glass to add to the rich aromas and incredible texture on the palate.
|
The De Stefani Cabernet Sauvignon is the perfect representation of what this estate can do in their natural vineyards in the Veneto. The fruit comes from the family’s ‘Le Ronche’ estate, located in Fossalta di Piave, which is rich with clay, and sees high temperatures in the summer to give it ample ripening time. Extremely low yields from careful vineyard management, create incredibly rich cabernet fruit which is harvested around the beginning of October. Both the initial and malolactic fermentations are carried out in stainless steel, before moved to French Allier oak barrique for 12 months. The final wine is so delicately balanced with fruit and spice, softened by the oak, and packed full of gripping structure. Supple and complex flavors resound through the long finish, calling for the assistance of delicious braised or roasted meats.
|
