Our goal is to express the distinctiveness of Sardinian typical vine varieties by carefully selecting grapes from ancient vineyards. We aim to recover old traditions, making wine in fine oak barrels through the maceration of grapes on the skins, so as to preserve all the intense flavors that reflect each specific "terroir".
It is considered the probable and perhaps the most remote origin of the word wine. In ancient Sanskrit the verb vena-venas meant love (it is the same root as Venus), but also pleasure and conviviality. The last synthesis of the greatest desires that have always accompanied the development of civilizations: the pursuit of happiness.
Venas is a small company, but a great chance for four friends to share one of their greatest passions: wine.
Four members who actively participate in the production of wine in all its phases, up to the marketing. Each with his own skills and with his own personal and professional experience. This is Venas.
Venas particularly cares about the originality of its productions. In addition to a maniacal attention to quality, Venas is in fact seeking the utmost authenticity for its wines, guaranteeing a clear departure from the uniformity of styles and tastes.
Anarchist attitude? Maybe; but only in this way can we go back to the origins. We wanted to make a craft wine, "as it was once", whose path is marked by the times dictated by nature. Precisely for this reason we decided to bottle without filtering or clarification, so as to keep all the character of the vineyard, grape and terroir. The wines, currently a white and a red, therefore take on great personality and a strong identity.
Obtained by winemaking traditional red grapes of Sardinia. The must ferments with indigenous yeasts in contact with the skins for 21 days, by repeatedly treading the mass. After fermentation, the wine matures for 12 months in tonneaux where it carries out malolactic fermentation and a further 6 months in steel. Su Nighèle is bottled without undergoing clarification and filtration.
The term means "right now" in the dialect of Gallura. A tribute to the great white grapes that have made this region famous throughout the world.
Obtained from the vinification of white traditional grapes from Gallura. The must has been left to ferment in contact with its skins for 15 days at a controlled temperature. After fermentation, the wine matures for further 18 months in tonneaux, where malolactic fermentation takes place. Abal’abà is bottled without undergoing clarification and filtration.