Tasi | Dialect from Veneto Italian to “shut up” – the verb “keep quiet” [ta’ʧere]
Nestled in the eastern valley of the Valpolicella region Tasi makes its home on the edge of Lessinia Natural Park. The winery is built on top of an old quarry.
Tasi wines are organic certified and biodynamic through choice and passion as they live and work the land everyday.
The vineyard sits in the quarry from the late 19th century, whose walls now frame the winery converted more than ten years ago into an astonishing vineyard. The soil, hard and rich in minerals, forms a strong, luxurious vine
The woods surrounding the vineyard represent the ideal natural isolation which makes it even more perfect for the development of an excellent organic and biodynamic viticulture.
Once the wine has completed fermentation, it remains on the lees for 10 days with daily batonage to add body and enhance aromas.
Grapes are harvested by hand starting from the end of September, with a very careful selection of only the perfectly ripened bunches.
Founded in 2007, the winery Terre di San Venanzio Fortunato takes its name from one of the most illustrious characters of Valdobbiadene. Known as Bishop of Poitiers, Venanzio Onorio Clemenziano Fortunato was born in Valdobbiadene in the sixth century AD; he was the author of some magnificent texts on the cultivation of vines and wine, as well as of numerous sacred hymns still used today by the Church.
The name of their cellar evokes values and ties that are so strong and binding for them: the land, splendid and demanding; the roots of an inimitable wine culture dating back centuries; the poetry of a fascinating profession and a project to be cultivated; the omen, or better still, the awareness of the “good fortune” of anyone can live in and know these lands.
They decided to pursue a small-scale but meticulous production of Valdobbiadene Prosecco Superiore DOCG, in the versions of Brut, Extra Dry, Dry Vintage, Superiore di Cartizze and since 2015 Brut Demi Long® . This excellent production is the fruit of a careful selection of grapes all cultivated in Valdobbiadene, and of a rigorous and professional processing, that is the least invasive possible. The grapes undergo gentle crushing, and the last 10% is rejected and down-graded. The processing includes very strict controlling of the temperature of the wine in all the phases in order to preserve the typical aromas of the Valdobbiadene Prosecco Superiore, as well as a long series of decanting procedures to obtain a completely natural settling of the wine.
TERRE DI SAN VENANZIO prosecco DOCG
100% Glera from the best D.O.C.G. hills of Valdobbiadene.
Straw yellow color, brilliant thanks to the integration of “perlage” and bubbles.
Green apple and pear with great fresh aromatic notes. continuous and lively in the mouth, slightly sweet at first but perfectly balanced.
Malibràn winery is in Susegana, a little town amidst the hills that range from Conegliano towards Valdobbiadene, at the foot of San Salvatore Castle.
The winery has a long tradition of viticulture, more than three generations. In the first half of the 1900s, in fact, the grandfather Gregorio, far-seeing farmer in Col San Martino, decided to transfer his property to the flowing hills of Susegana where the clay soil contributes to the development of more full-bodied and complex wines.
Maurizio, enologist and owner, maintains his grandfather’s tradition. Since 2003 he has taken care of the enological part of the winery and, to complete the process from the vineyard to the bottle, he projected the cellar, which is equipped with the appropriate wine-making machinery, where, at present, the grapes are changed into sparkling wine, then bottled and packed.
“I’ve got my own unique style that I like and I believe in, a wine that I know people that enjoy Prosecco Superiore will appreciate. Wines from this area are all special, all unique, we are respectful to our area and know the style of wines in produce.”
Grape harvesting is manually done by soft pressing of whole grapes and put in small containers. The aroma is light and flowery with a scent of rose and a harmonious and complete scent of ripe apples and pears with hints of citrus fruit. Altogether dry, fragrant and well-balanced with a soft and progressive carbonic development.
CREDAMORA COL FONDO
Since ancient times, Prosecco was bottled with its own yeasts, and then it was placed to rest in the house’s cellar. During this period refermentation took place in the bottle, remaining sugars turned into twisting bubbles, and so the Prosecco, after a few months, became fizzy. The wine was ready to be tasted with its own refermentation’s yeasts, which were lying at the bottle’s bottom, that’s where the name “Col Fondo” comes from (Sur-lie). Malibran commits itself to rediscovering ancient tastes, offering this kind of Prosecco just as it was made in ancient times.