azienda agricol a pialli

AZIENDA AGRICOL A PIALLI
Via Fabiani 22 – 36021 Barbarano Vic.no (Vi)- Italy
Ph./Fax 0039 (0)444 886788 – Mobil ph. 00393408243946
www.vinipialli.it – [email protected]
The Farm:
Our family has been producing wine since the 1960ies. At that time our two forefathers Gregorio
and Silvio (Cìo) ran two separate productions. In 1999 these have merged into a unique
project dedicated to the valorisation of the Tai Rosso grapevine, the indigeneus par excellence
in the Colli Berici.
Alessandro Pialli during the harvest for Gregorio.
From the grape variety Tai Rosso, the wine of Barbarano:
It was called Tocai Rosso until 2007, when it was renamed Tai Rosso to differentiate it from
the homonym hungarian white wine. Recent studies showed its affinity with the French variety
Grenache and the Spanish Garnacha. In Veneto, it is cultivated exclusively in the province of
Vicenza, where it is also known as Barbarano, from the name of a town in the historical wine
producing area of Colli Berici, where it has been coltivated for centuries. We produce three
versions of Tai Rosso, the “Rosso Calbin” , simple wine with tipical caratteristics of Tai
Rosso, the “Cìo Bacaro”, a reserve with 18 month in Tonneaux and, only for top vintages the
“Gregorio”, made with dried grapes and aging for 3 years in Tonneaux.
Calici di Stelle is a wine festival at our winery. Every year at 10 August.
The territory and the viticolture:
The farm is located in the southern side of Colli Berici (Doc) in the little town of Barbarano,
province of Vicenza. The vineyards have southern exposure and lay in the hills surrounding
Barbarano, where the soils are mostly chalky-clay. The grapevines are trained to cordon spur and
are sprayed only with copper, sulphur in keeping with the Reg. ECC 834/2007 on organic
farming. Today we produce from 35 to 50 quintal per hectare, yielding an average total production
of 10000 bottles per year.
Our wines will ever give emotions during the degustation.
The vinification:
The grapes, hand-picked in small crates, after crushing are transferred to fermentation in stainless
steel tanks and wooden vats for about 2 weeks. At the end of the fermentation, the wine is
transferred i nto tonneaux (5 hectolitres) and botte (15 hectolitres) in our underground ageing
cellar, dating back to the end of ‘500. Here, the ageing process continues naturally at fairly constant
temperature and humidity. The wine is kept in these barrels from 12 to 36 months, then it ages for 6
months in stainless steel. Once bottled, our wines age for further 6 months before being marketed.
The grapes during the fermentatio; the maceration is lasting between 10 and 15 days, 20 days for Gregorio.