The Pegoraro Winery

pegoraro wetaste.wine

The Pegoraro winery is located in Mossano, a small pearl of the Berici Hills, where ​​the most characteristic vines of this area, Tai Rosso and Garganega find their perfect location. The winery is housed in an ancient convent dating back to 1200, which over the years has become a home, wine cellar and today also a welcoming space for tasting. Pegoraro is an enthusiastic and busy family-run winery, backed by the experience of years spent among vineyards, barrels and bottles. They have been able to look ahead by renewing winemaking spaces and technologies. The vineyards extend for eight hectares on the hills of Mossano, among woods and crops, in the south-eastern part of the Berici Hills, in the heart of the DOC.

The soils are mainly clayey-calcareous and tuffaceous. The planting layouts include 60-year-old vines as well as new vineyards where Guyot, and pergola alternate in the absence of irrigation. For the quality of the wine,at Pegoraro they consider the vineyard of primary importance, and they have chosen organic fertilization, manual weed mowing, optimized management of plant diseases with natural products to ensure excellent biodiversity.

For our Discovery wine tasting option box we wanted to choose two unusual variations of red Tai. Both enhance the intrinsic qualities of this vine, revealing its potential and versatility at the same time.

Tai Rosso Spumante Brut

Rosè Brut martinotti method enhances the freshness and fruity notes of Tai. We liked its fine and persistent perlage and its enveloping nose of citrus, small red fruit and aromatic herbs. Irresistible with spunciotti with creamed cod!

  • Grape variety – Tai Rosso
  • Alcohol content – 11,5% Vol.
  • Serving temperature – 6/8°C
  • In the vineyard – Guyot trained vines on medium-textured soils, located in the hilly area of ​​Mossano. The average production is 100 quintals \ ha with a yield of 70% in wine.
  • Harvest – The grapes are hand picked and selected in late September and early October.
  • Vinification and aging – Short cold pre-fermentation maceration, the skins are then separated and fermentation is completed at a controlled temperature. The wine rests for five months in steel barrels and then moves on to the sparkling process in autoclave for four months.
  • Characteristics – Wine with fresh and fruity notes that find new expressions here and make it ideal as a welcome aperitif but also to accompany delicate dishes. Its color is pale ruby, at the same time bright and lively. The aromas are intense, vinous and fruity. When tasted, the effervescence is enveloping, it is a medium-bodied wine with a very light residual sugar that makes it fall into the Brut category.

Rovea

Rovea showed us the more structured and complex side of Tai. The ruby ​​red color is fascinating as its aromas of small black fruit, violet and sweet spices. The tasting revealed a perfect balance with every sip, and a really pleasant finish. We liked it with boiled meat and pearà, especially withmarinated tongue!

  • Grape variety – Tai Rosso
  • Alcohol content – 13% Vol.
  • Serving temperature – 16/18°C
  • In the vineyard – Guyot trained vines on tuffaceous soils of origin volcanic, located in a hilly area in Mossano. The average production is 80 quintals \ ha with a yield of 60% in wine.
  • Harvest – The grapes are harvested and selected by hand in the first days of October.
  • Vinification and aging – Fermentation takes place at a controlled temperature with long-term maceration. After fermentation / maceration the wine rests in semi-new tonneaux and barriques for twelve months. A further rest in the bottle follows.
  • Characteristics – Full ruby ​​red, with moderate transparency.
    On the nose, fruity aromas of ripe black cherry, black currant and blueberry and light floral notes of violet and rhododendron. Spicy hints of white pepper, cinnamon and cardamom also make their way. It is soft and full, with a correct mineral flavor and fruity returns capable of creating interesting alchemies and making the closure very pleasant.

The Pialli Winery

pialli wetaste.wine

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