Castello di Tassarolo azienda vitivinicola

Winery

Part of the cellar Dynamization of the biodynamic preparations Crystallization of Monferrato Rosso DOC Technology and bio-dynamic blend to produce quality wines Ready to ship Technology and tradition

The winery is the responsibility of our oenologist Vincenzo Munì with the assistance of our cantiniere Miri velli who overlooks the process of vinification to bottling. Vincenzo considers himself to be an assistant of nature.

Of primary importance has always been the production of the highest organolectic quality of wines, of the highest proffesionalism and wines that are a pleasure to drink. The focus being the cultivation of good quality grapes that led to the development of biodynamic agricultural methods, we have a saying “ that good wine is made in the vineyards” before it arrives in the cantina. All the wines are made from grapes cultivated on the estate which surround the cantina allowing the grapes from the harvest to arrive in optimum condition within an hour, avoiding problems of oxidization which further allows us to produce the best non sulphite added wines to be found in Europe today.

In the winery are wed biodynamic culture with modern technology in harmony and allow us to develop the best of quality. After the harvest, manually by using perforated chests to a maximum of 17 kilo’s each, the grape juice is put into stainless steel vats that are temperature controlled that allows us to ferment under strict temperature variations and regularity. The whole process is conducted under the strictest temperature controls and the highest standards of hygene.

One of the factors of most importance in the winery is experimentation because from experimentation one discovers and develops. In fact experimentation allowed us to develop our range of non sulphite wines.

No sulphites added wines: Massimiliana's considerations

We started to develop the non sulphite added wines in 2007 because working in the winery and using, like all the wineries of the World, sulphites in every form, gas, liquid and dust I used to feel bad, I found it difficult to breath. From that point I developed an aversion for the use of strong chemicals that were surely unhealthy either digested or breathed in, as indicated on packaging of sulphite producers. I was also aware of the strong presence of sulphites when drinking wine that ruined the true nature of the wine itself. I also asked myself what sense is there in developing organic or biodynamic wines when one has to add sulphites.

In the beginning the white wines would immediately oxidize, left open overnight they would become dark like tea and were horrible to taste, undrinkable. I think that the wine should be good and drinkable and not lean solely on the fact that they are organic or biodynamic. In the Summer heat the non sulphite added wines would darken sealed in the bottle and were no longer fresh. In the first two years we had to sbottle quite a number of bottles.

One day the secretary of Slow Food came to visit us with particular interest with our experimenting with the NS wines and asked me how many bottles we were producing, I responded 6,000 bottles to which he responded that it was no longer an experiment as he expected a sum of 100/200 bottles.

Looking back we were quite corageous and had risked much, but in the long run we were payed for our efforts as we found the keys for developing the non sulphite added wines that were a pleasure to drink and that had overcome the problems of oxidization, genuine, aromatic and healthy, just as we had hoped.

Certainly the cultivation of biodynamic grapes are one of the most important factors, being more robust with less tendency of imperfections. We do not consider ourselves to be extremists but have found that the marriage of biodynamic agriculture with technology in the winery (and not chemicals) have allowed us to vinificate in a more natural way, using temperature controls to develop our wines to the highest of standards.

The only counter indication with the non sulphite added wines is that once you begin to drink them it is difficult to return to wines with sulphites added. Just as we had decided to develop biodynamic farming methods we would find it impossible to return to the more conventional methods of grape production, a feeling shared by everyone working on the estate: "We will never return to conventional methods of cultivation, rather we would choose to change our activity".