REGION | Veneto
PRACTICES | Regenerative agriculture, Cert. Organic, Practicing Biodynamic
TERROIR | Grapes for Valpolicella and Soave are grown in the Val d’Illasi, close to Verona, on an abandoned limestone quarry. The Glera vineyards are located in Colli Euganei, volcanic hills outside Padova. This area is marked by its exceptional volcanic terroir: the hills were formed by both erupted lava and trapped magma that pushed up the seabed’s calcareous soils.
In the early 2000’s, 3 friends joined together over their commitment to organic and biodynamic farming principles to plant a vineyard in a most unique place. At the heart of Tasi’s production is an old limestone quarry, located at the top of a hill on the northern part of Val d’ Illasi (Verona), abandoned in the 1970’s. The quarry “Le Cave” was opened in 1922 to extract limestone for the ITALCEMENTI factory Tregnago and lends its excellent terroir to vines grown for Valpolicella and Soave production.
Tasi is dedicated to preserving and promoting biodiversity, keeping vast areas of woods around the vineyards, raising animals and integrating other crops. More than 30% of the total land is woods which host a wide range of wild animals like roe deers, wild boars, hares, hawks. Around the vineyards they are currently raising horses, sheeps, goats, chickens and bees.
VARIETY | 100% Glera // ABV | 12%
VINEYARDS | Euganean hillside vineyards of volcanic origin, clay and chalk
VINIFICATION | According to traditional white winemaking techniques with soft pressing.
Charmat method, the first fermentation is carried out in steel vats at 15°-17° C for 10-12 days, the second fermentation is carried out in autoclaves for 60 days. Once the wine has completed fermentation, it remains on the lees for 10 days with daily batonnage.
VARIETY | 90% Glera and 10% Pinot Nero
VINEYARDS | Euganean hillside vineyards of volcanic origin, clay and chalk
VINIFICATION | First fermentation in stainless steel tanks at a controlled temperature for 10-12 days. This procedure gives a still wine which undergoes a second fermentation by the Charmat method in Autoclave for about 70-90 days.
ABV | 12%
VARIETY | 100% Garganega
VINEYARDS | | flat areas of the Valley with relatively loose, sandy and loamy soil.
VINIFICATION | de-stemmed, soft press, cold maceration for 10-15 hours. Stainless steel fermentation, temperature-controlled (cool), remains on lees for 3 weeks with daily batonnage. 2nd fermentation in autoclave for 90 days.
ABV | 12.5%
VARIETY | 100% Garganega
VINEYARDS | flat areas of the Valley with relatively loose, sandy and loamy soil. Short Veronese Pergola training.
VINIFICATION | de-stemmed, soft press, cold maceration for 10-15 hours. Stainless steel fermentation, temp controlled (cool). 3-6 month rest in bottle before release
VARIETY | Corvina 47%, Corvinone 28%, Rondinella 23%, Oseleta 2% // ABV | 13.5%
VINEYARDS | Hillside vineyards of the old quarry. 400m asl, facing south. Guyot and Pergola Veronese training. Calcareous marls and clay
VINIFICATION | fermentation in stainless steel, maturation in concrete vats for 9 months.
VARIETY | Corvina 47%, Corvinone 28%, Rondinella 23%, Oseleta 2% //ABV | 13.5%
VINEYARDS | Hillside vineyards of the old quarry. 400m asl, facing south. Guyot and Pergola Veronese training. Calcareous marls and clay
VINIFICATION | fermentation in stainless steel tanks, maturation in large concrete tanks for 12 months and in bottle for 6 months.
VARIETY | Corvina 47%, Corvinone 28%, Rondinella 23%, Oseleta 2% // ABV | 14.5%
VINEYARDS | Hillside vineyards of the old quarry. 400m asl, facing south. Guyot and Pergola Veronese training. Calcareous marls and clay
VINIFICATION | the best bunches are selected, a third collected in small crates to be dried (appassimento) for 20 days. After the first fermentation in steel tanks, the skins of the dried grapes pressed for Amarone are added to oak barrels with the wine, for the second fermentation (February.) Maturation in barrique and tonneau for min 24 months.
VARIETY | Corvina 47%, Corvinone 28%, Rondinella 23%, Oseleta 2% // ABV | 17.5%
VINEYARDS | Hillside vineyards of the old quarry. 400m asl, facing south. Guyot and Pergola Veronese training. Calcareous marls and clay
VINIFICATION | the best bunches are collected in small crates and dried (appassimento) for 90 days. The wine ferments in stainless steel vats for 4 weeks. The ageing is in oak barrels, mainly barriques, and lasts for 3 to 4 years, depending on the vintage. After bottling, the wine ages in bottle for at least 9 more months before release.