The Pialli Winery in Barbarano Vicentino:
Our family has been producing wine since the 1960ies. At that time our two forefathers Gregorio and Silvio (Cìo) ran two separate productions. Today these have merged into a unique project dedicated to the valorisation of the Tai Rosso grapevine, the indigeneus par excellence in the Colli Berici.
The pride of our winery, rustic and elegant, is the great tasting hall that you can rent and it is available to those who wish to spend evenings with friends, colleagues and good wine. The tasting room has been recently renovated and has a capacity of about 50 people. A hall for meetings, reception and wines tasting according to the tradition of the Veneto.
From the grape variety Tai Rosso, the red 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. 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. Depending on the vintage, 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.
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 60 quintal per hectare, yielding an average total production of 8000 bottles per year.
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 into tonneaux (5 hectolitres) and botte (15 hectolitres) in our underground ageing cellar, dating back to the end of ‘800. 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.