In
the vineyard, in the cellar and in the glass
“Tie well-knotted vines straight up, wrote Cato in his
De Agricultura, tie them firmly, but without chocking them.
Then, at the proper time, trench the soil around
them, plough and prune them.” Those are words which have described
for two thousand years the art of and the love for vine-growing.
Art and love which are still untouched in the Tallarini Company,
carefully matched by modern technology and up-to-date oenological
research. Without leaving aside beauty, pleasure and passion”
Solid, as all the things from Bergamo, the farm combines wine
making and ageing with hospitality to visitors. Divided in
three spaces, winery, ageing cellar and tasting room, our
facility comprises large steel tanks for white wines and wood
casks for red and ageing wines. Along the walls 240,000 bottles
produced every year are stocked and get refined,
waiting to be opened for the palate of enthusiast tasters
or simple good wine lovers.
Every single Tallarini wine draws its high quality already
from the vineyards: limited yield, a perfect timing for the
vintage, manual selection of the grapes. Technology and tradition
guarantee the best final result: small casks, barriques
and tonneaux, for great wines, and steel tanks for white and
fresh wines. Soft pressing, cold maceration Bordeaux cut and
careful wilting of the grapes are the practices used and scrupulously
followed. The final ageing stage takes always place in the
bottles. It may last only a few months, for the freshest wines,
or up to many years for wines requiring long ageing.. |
