Azienda Agricola T•E•S•S•A•R•I
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|
August 2005 Company of the month is the Azienda Agricola T•E•S•S•A•R•I, a family-run commercial farm from the northeastern Veneto region of Italy, that produces quality wines in the DOC Soave wine zone. Among the four wines currently produced, are three well-known wines: a superior dessert wine, the Recioto di Soave DOCG "Tre Colli" , and the excellent whites Soave Classico DOC "Le Bine Longhe" and Soave Classico DOC. In addition, the estate produces the red wine Merlot del Veneto IGT.
 |
|
| From left : Germano Tessari, Bianca Dal Bosco, Aldo, Cornelia and Antonio Tessari | |
The logo chosen by the Tessari family for their small estate is a young Bacchus, the god who, according to Greek mythology, was one of the most caring with regards to the well-being of the human race. In fact, he was responsible for revealing to humans the nature of grapes and teach them how to extract the godly juice from the ripe fruits.
The Azienda Agricola T•E•S•S•A•R•I is located in the better area of the Soave wine production zone and its vineyards cover 20 hectares (about 50 acres) of hillside which includes the areas known as 'Magnavacche', 'Costalta' and 'Castellaro'.
Here, brothers Antonio and Germano, with their sister Cornelia Tessari and under their parents' expert supervision, take care of all production phases, from vine maintenance and care, to harvesting and winemaking, operating in total respect for traditional methods and sustained by their natural love and passion for the art of making wine.
| Recioto di Soave DOCG "Tre Colli" ("Three Hills") |  |
|
| Grapes: | Garganega 100% | |
| Production area : | Monteforte, Località Costalta, Castellaro, Magnavacche | |
| Organoleptic characteristics | ||
| Color: | Golden yellow | |
| Perfume: | Intense and fruity, with hints of sweet honey. | |
| Flavor: | Harmonious, velvety, full bodied, sweet with bitter almond finish. | |
| Alcohol content: | 15% by Vol. | |
| Acidity: | 5.2 g/l | |
| Sugar content: | 9 g/l | |
| Pairing: | Ideal with spicy cheeses and all kinds of pastries. | |
| Serving temperature: | 53.6 - 55.4°F (12 - 13°C) | |
| Note: | The specially selected grapes for Recioto production are harvested at the beginning of October then allowed to rest in specially-made frames kept in dry, airy places. They are pressed at the beginning of the following year. The juice is then immediately cooled down and, after one or two days of rest at low temperature, is decanted twice before letting it ferment with selected yeast, keeping the temperature under control during the whole process.This special procedure produces a brilliant yellow wine with intense flowery perfume. The bouquet is velvety, harmonious and sustained by a strong body. In short, the typical characteristics of a classic, perfect dessert wine. |
|
| Soave Classico DOC " Le Bine Longhe" |  |
|
| Grapes: | Garganega 100% | |
| Production area: | Monte Costalta 'Le Bine Longhe'. Produced exclusively upon request. | |
| Organoleptic characteristics | ||
| Color: | Straw yellow | |
| Perfume: | Intense and flowery. Evokes the scent of black locust and elder tree blooms. | |
| Flavor: | Velvety and persistent, with bitter almond finish. | |
| Alcohol content: | 13% by Vol. | |
| Acidity: | 5.4 g/l | |
| Sugar content: | 1.5 g/l | |
| Pairing: | Especially good with 'Polenta with salami' and 'Polenta with codfish', typical recipes from the area of production. | |
| Serving temperature: | 53.6 - 55.4°F (12 - 13°C) | |
| Notes: | The late harvest method with withering on the vine used by Azienda Agricola T•E•S•S•A•R•I gives the "Le Bine Longhe" cru its characteristic, unique bitter flavor.
The vine branches are cut in mid September and the bunches are left to dry in the vineyards until late October / beginning of November. The winemaking applies the 'in bianco', that is, 'without skin' method. The grapes are harvested by hand and put in small cases. The bunches are then laid delicately on a conveyor belt that takes them to the destemmer, where the grapes are separated from the stems. the clean grapes are then directed to a pneumatic press where they are crushed. The juice is immediately cooled down and, after 24 hours, decanted at controlled temperature (55.4 - 57.2°F, or 13 - 14°C) then allowed to ferment with selected yeasts, keeping the temperature under control during the whole process. The must may rest for a few weeks 'Sur Lie' (with yeast) before being decanted. This method enhances the typical characteristic perfumes of the grape. Thanks to the pruning method applied, the controlled clearing and late harvest, this wine delivers the true, typical character of the Soave DOC. |
|
| Soave Classico DOC |  |
|
| Grapes: | Garganega 100% | |
| Production area: | Monteforte, Località Costalta, Castellaro, Magnavacche, | |
| Organoleptic characteristics | ||
| Color: | Straw yellow with greenish highlights | |
| Perfume: | Reminniscent of black locust and elder tree blooms. | |
| Flavor: | Harmonious and velvety, it reminiscent of bitter almonds. | |
| Alcohol content : | 12% by Vol. | |
| Acidity: | 5.1 g/l | |
| Sugar content: | 2 g/l | |
| Pairing: | Hors d'oeuvres, soups, pasta and seafood, especially boiled or steamed. It pairs well with white and red boiled meats also. | |
| Serving temperature: | 53.6 - 55.4°F (12 - 13°C) | |
| Notes: | The winemaking applies the 'in bianco', that is, 'without skin' method.
The grapes are harvested by hand and put in small cases. The bunches are then laid delicately on a conveyor belt that takes them to the destemmer, where the grapes are separated from the stems. the clean grapes are then directed to a pneumatic press where they are crushed. The juice is immediately cooled down and, after 24 hours, decanted at controlled temperature (55.4 - 57.2°F, or 13 - 14°C) then allowed to ferment with selected yeasts, keeping the temperature under control during the whole process. The must may rest for a few weeks 'Sur Lie' (with yeast) before being decanted. This method enhances the typical characteristic perfumes of the grape. | |
Links: |
|
|
Home • Italian Regions • Contact Us • Search • News • About Us • Site Map |
