De Stefani / Redentore

Veneto, Italy

The De Stefani family has been producing wines in the Veneto region in Italy for four generations, dating back to the late 1800s. Based in Refrontolo, a small, hilly village between the two famous Prosecco towns of Conegliano and Valdobbiadene, Alessandro De Stefani focusses on small production wines made naturally. There are a wide variety of bottlings available under both the De Stefani line and the second label, Redentore. 

The name Redentore is an homage to the culture of Venice. Redentore, meaning redemption, is meant to evoke the traditional Redentore Festival, held every third weekend in July in Venice. The Festival celebrates the end of the plague that struck Venice between 1575 and 1577. 

Both De Stefani and Redentore wines are made using only organic grapes. No chemical pesticides, herbicides or fertilizers are used. In fact, Alessandro De Stefani goes out of his way to create an environment conducive to the proliferation of good insects, wild animals and microorganisms in the soil. He even prepares his own compost every year.

The Redentore wines come from younger vineyards located in the Piave valley and the Conegliano Valdobbiadene hills, north of Venice while the De Stefani wines come from vines with a minimum of 25 years in age. 

For more information on De Stefani, visit: http://www.de-stefani.it
Visit Redentore’s website here: http://redentore.eu/


Our Selections

Refosco Dal Peduncolo Rosso 2014

100% Refosco dal Peduncolo Rosso from estate grown fruit. The grapes are all destemmed then macerated for 10-15 days in tanks at a temperature of 25-28°C, with frequent pumping over. The wine is fermented with wild yeasts at controlled temperature in stainless steel vats. After malo-lactic fermentation the wine matures for several months on its fine lees in used barrique. This is a lighter style Refosco that has a lovely spicy character.


Prosecco Grand Cuvee 2016

100% Glera from 15-20 year old vines planted in the Prosecco DOC in north-east Italy. The grapes are destemmed and crushed then allowed to macerate under temperature control for several hours before being gently pressed then left to settle and clear before fermentation with wild yeasts begins. The wine matures for several months on its fine lees in stainless steel vats at a controlled temperature. Frequent battonage is employed in order to add texture. The wine then goes through the charmat method of second fermentation whereby the wine is kept in pressurized tanks in order to capture the CO2.  This is bottled as an extra dry Prosecco, meaning it has between 12 and 17 grams of RS. The wine features a lovely mousse, juicy fruit, citrus, and minerality, and finishes with ample acidity. The checkered label is meant as an homage to the tiled floor of St. Mark’s Basilica in Venice.

Pinot Grigio IGT delle Venezie 2016

100% Pinot Grigio from 15 year-old, estate-grown vines planted in alluvial soils, rich in clay. Upon arrival in the cellar, the grapes are destemmed and crushed, followed by a soft pressing, static clarification and fermentation exclusively with wild yeasts at controlled temperature in stainless steel vats at 18° C. The wine is kept on its fine lees for several months in stainless steel vats at a controlled temperature. The lees are frequently stirred to add depth and texture.  The wine is bottled without the addition of any sulfites whatsoever. The checkered label is meant as an homage to the tiled floor of St. Mark’s Basilica in Venice.


Col Fondo Prosecco (2015) NV

100% Glera from the Pra’ Longo estate in Monastier di Treviso, located near the Adriatic sea. The vineyard is composed of alluvial deposits of white clay and dolomite rock sediment.  Col Fondo, meaning “with its bottom” or “with sediment” is the most traditional method of Prosecco. Normal vinification occurs in tank but before fermentation is complete, the juice is bottled and the wine finishes fermenting. The remainder of the fermentation takes place inside the bottle, and as the yeast consume the last bits of sugar, they fall to the bottom, leaving a small amount of sediment behind. The cloudy sediment can be decanted off or consumed. This is dry, rich style of Prosecco with a fragrant bread crust aroma and a marked minerality on the palate.