Our producers’ wines reflect the authenticity and excellence that comes from generations of experience in the vineyard and in the cellar, together with an unwavering focus on quality.
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Tachiss

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Tachiss

Wines

Appellation: Vino da Tavola

Type: Dry, Red

Blend: 50/60% Picotendro (Nebbiolo), with the rest of the blend from Ner d’Ala, Neretto, and Erbaluce (varies from vintage to vintage).

From pergola- and espalier-trained vines in the terraced vineyards with the best exposure. The harvested grapes are allowed to warm under the sun to guarantee rapid fermentation. The wine is unfined and unfiltered.

They farm organically, and are focused on wine made from native grapes and native yeasts.

 

Wine Details:

Tasting Notes:
Color: Deep rose with red-orange highlights.
Bouquet: Pretty aromatics with rose petal, red fruit, and hints of anise.
Palate: Fresh, lively, and supple in the mouth, with cherry and berry overlaying floral and herbaceous notes. There is a lovely ‘Nebbiolo’ bite on the finish.
Alcohol:  13.5%.
Residual sugar: < 1g/l.
Total acidity: 6.56 g/l.
pH: 3.43.
Pairing: Chicken dishes, Ahi Tuna, Prime Rib, and light stews. Perfect for California and Mediterranean (especially Canavesana and Piemontese) warm-weather dinners and, in cooler weather, an excellent aperitif.

Vinyard Notes:
Vineyard location: Carema and Settimo Vittone.
Soil: Glacial schist and moraine.
Elevation: 350 meters a.s.l.
Training: 20% of the vineyards are guyot and the rest are traditional pergola..
Process: 100% by hand

Winemaking Notes:
Fermentation: One week, 20% whole-cluster, without temperature control.
Maceration: Maceration after fermentation for 40-50 days.
Aging: 6 months in stainless steel, 6 months in used cask (barrique 30% and tonneaux 70%).