The Pialli Winery

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The Pialli family has been producing wines since the 1960s. Both grandparents Silvio Tognetti (CìoBacaro) and Gregorio Pialli owned small vineyards and each made and sold their own wine. Typical productions, at that time, were Tocai Rosso and Garganega. In 1999 both grandparents stopped their activities and in 2001 the new generation began the transformation of the company by combining the two properties into a single winery, focusing exclusively on the vinification of Tocai Rosso di Barbarano. The vineyards were immediately converted to organic. Today the company has 4.5 hectares of vineyards for a total annual production ranging from 13,000 to 20,000 depending on the vintage. It is now led by Alessandro Pialli, both in the vineyard and in the cellar.

The company and the vineyards are located on the east side of the Berici Hills, in the old cliff where the sea in ancient times carved out slopes and vertical walls. The soils in this area are very particular, varying from the classic clayey red soils typical for the Berici hills to become drastically calcareous with white and pink flakes. Today Pialli works 7 plots with different terrains and different exposures. After many years of testing and experimentation they have come to produce 4 types of Tai Rosso, each of which conveys the characteristics of its own terroir.

We have chosen 4 labels for our Nature and Magnificent wine tasting option boxes:

Rosso Calbin 2019 – Tai Rosso IGT Veneto

The red Tai in its traditional version but with a modern twist. The red Tai 4.0. Rosso Calbin presents the best young and varietal traits of this grape. The nose immediately presents bloody and peppery notes typical of red Tai, together with floral notes of violet and fruity notes of small red fruits. The freshness and minerality of this wine are remarkably balanced. Our suggestion is to play with the serving temperatures to discover its versatility. Try it at about 14 degrees for an aperitif and at about 18 degrees with a boiled or a grilled meat. In both cases it will not be forgotten!

  • Grape variety – Tai Rosso
  • Alcohol content – 12,5/13,5% Vol.
  • Serving temperature – 16°C
  • In the vineyard – Spurred cordon, guyot
  • Harvest – By hand in small boxes
  • Vinification and aging – One week maceration in steel tanks, spontaneous fermentation with indigenous yeasts. Six months in 500 liter and 15 hl French oak and cherry barrels
  • Characteristics – Fruity and soft wine

Cio Bacaro 2017 – Barbarano DOC Colli Berici

The red Tai reserve of the Barbarano sub-area. It shows structure and complexity while maintaining a masterful balance. It immediately strikes with a powerful sip and gives way to freshness and peppery returns, intoxicating the nose with spicy notes and ripe red fruit. A real star of the show!

  • Grape variety – Tai Rosso
  • Alcohol content – 14% Vol.
  • Serving temperature – 18°C
  • In the vineyard – Spurred cordon, guyot
  • Harvest – By hand in small boxes
  • Vinification and aging – Two weeks maceration in steel tanks, spontaneous fermentation with indigenous yeasts. 18 months in 500-liter French oak barrels and subsequent aging in the bottle for 12 months
  • Characteristics – The maximum expression of Tai Rosso, the great native grape of the Berici Hills

Gregorio 2015 – Barbarano DOC Colli Berici

The best Tai of the company, an idea that came to Alessandro after his oenological studies in Verona, the land of Amarone. His bet on the withering of the red Tai was perfectly successful for us. A tribute to his grandfather Gregorio, and he could only be proud of it. Withering in plateaus and a long fermentation in exhausted woods that gives us a Tai of an unprecedented complexity, full of personality and character. It gave great satisfaction with a well-sauced veal with tuna sauce, made without shortcuts and with all the trimmings.

  • Grape variety – Tai Rosso
  • Alcohol content – 16% Vol.
  • Serving temperature – 18°C
  • In the vineyard – Calcareous marly soils and red clays full of skeleton; spurred cordon, guyot
  • Harvest – By hand in small boxes
  • Vinification and aging – Natural drying for about 1 month. Maceration for 3 weeks in oak vats. Aging for about 30-36 months in 500-liter French oak barrels and subsequent aging in the bottle for 6 months
  • Characteristics – In the earth and in the glass, from a young, pale wine in color to a great red from aging. Gregorio, Tai at maximum power, structured, but elegant, delicate, yet powerful, is the result of a perfect ripening of the best grapes, slightly dried and long macerated

Ombre d’ambra 2017 – Garganega IGT Veneto

A garganega that will remain in your thoughts. A maceration that gives intense sweet aromas of orange blossom, honey, vanilla and is kept alive by a wonderful acidity and minerality. The mouth finish is pure almond, typical for this variety. We recommend it with rabbit stew, as long asyou don’t finish the bottle while you are still cooking!

  • Grape variety – Tai Rosso
  • Alcohol content – 12,5% Vol.
  • Serving temperature – 10/14°C
  • Harvest – Late harvest
  • Vinification and aging – Maceration for 2 weeks and spontaneous fermentation with indigenous yeasts followed by aging in barrique for 15 months
  • Characteristics – Amber yellow color, floral and fruity aromas

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