Tassi

Region: Toscana

Production: Bottles

Site:tassimontalcino.com

 
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In little over twenty years, Tassi has become one of the most celebrated and sought-after producers in the famed appellation of Montalcino. The family’s founder, Guido Franci, first started as a sharecropper for the legendary estate Biondi Santi. Early on he recognized the remarkable potential of Montalcino and soon began his own business as a beekeeper. It was from this humble beginning that the Franci family became inextricably intertwined with the rise of Montalcino. As the family company grew, they expanded from honey production to specialty wine shops and restaurants that sought to highlight the exceptional agricultural bounty of Montalcino. Hence, it was only natural that Guido’s grandson, Fabio Franci, take the leap into winemaking. With access to some of the most coveted sites in the region and proven business acumen, Fabio began crafting wines that immediately captured the attention of the critics, catapulting Tassi among the region’s top estates.

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Terroir

Tassi sources their grapes from four different sites within Montalcino: Vigneto Tassi, Vigneto Il Greppino, Vigneto Colombaiolo, and Vigneto Franci. Clay and loam soils and a Mediterrean influence are common to all four sites which is ideal for the production of Brunello. All four sites boast ideal orientation, allowing the grapes to achieve optimal maturity. The Tassi site produces airy wines of subtle elegance and refinement, while Vigneto Franci is known for its breathtaking depth and complexity. Combined these capture all the best characteristics of Montalcino and possess notable age-worthiness.


The Wine

ROSSO DI MONTALCINO DOC

Vineyard: Grapes from a selection of all vineyards.

Location: Castelnuovo dell'Abate

Vinification and refining: Fermentation with indigenous yeasts in non-vitrified concrete tanks with 8-10 days maceration.

Aging: 12 months in large 50 hl wooden barrels

Producer Note: “The 2016 vintage began with a mild spring with little rain, while the summer was very hot with above-average temperatures. During the month of September, some rains created a milder and perfect climate for the maturation of Sangiovese, enhancing its freshness and giving soft and balanced tannins.”

ROSSO DI MONTALCINO DOC TASSI

In the glass, it has an intense ruby red color with garnet reactions. The nose is very intense, with hints of ripe fruit, especially plum and cherry, ranked by a very nice and elegant spiciness. In the mouth, it is pleasant and re ned. Wine able to accompany very well the traditional dishes of Tuscan cuisine and in particular dishes based on game and aged cheeses.

Production Area: Castelnuovo dell'Abate (SI)

Grape Variety: Sangiovese 100%

Exposure: South / South-West

Altitude: 200/250 m asl

Training Method:

Year of Implantation: 2000 and 2011

Density per hectare: 6,700 plants Training

Harvest Period: August - September

Production: 9,000 bottles

BRUNELLO DI MONTALCINO D.O.C.G.

Vineyard: Vigna Franci

Location: Castelnuovo dell'Abate

Vinification and refining: Fermentation with indigenous yeasts in non-vitrified concrete tanks with maceration of 15-20 days.

Aging: 36 months in medium-sized wooden barrels 30-40 hl

Producer Note: “The 2016 vintage began with a mild spring with little rain, while the summer was very hot with above-average temperatures. During the month of September, some rains created a milder and perfect climate for the maturation of Sangiovese, enhancing its freshness and giving soft and balanced tannins.

COLOMBAIO

BRUNELLO DI MONTALCINO D.O.C.G.

Vineyard: Vigna Colombaio

Location: Castelnuovo dell'Abate

Vinification and refining: Fermentation with indigenous yeasts in wooden vats with maceration of 20-25 days

Aging: 36 months in medium-sized wooden barrels 16-25 hl

Producer Note: “The 2016 vintage began with a mild spring with little rain, while the summer was very hot with above-average temperatures. During the month of September, some rains created a milder and perfect climate for the maturation of Sangiovese, enhancing its freshness and giving soft and balanced tannins.”

GIUSEPPE TASSI

BRUNELLO DI MONTALCINO D.O.C.G.

Vineyard: Vigna Tassi

Location: Castelnuovo dell'Abate

Vinification and refining: Fermentation with indigenous yeasts in wooden vats with maceration of 10-15 days

Aging: 36 months in medium-sized wooden barrels 30-40 hl.

Producer Note: “The 2016 vintage began with a mild spring with little rain, while the summer was very hot with above-average temperatures. During the month of September, some rains created a milder and perfect climate for the maturation of Sangiovese, enhancing its freshness and giving soft and balanced tannins.”

franci riserva BRUNELLO DI MONTALCINO D.O.C.G.

Vineyard: Vigna Franci

Location: Castelnuovo dell'Abate

Vinification and refining: Fermentation with indigenous yeasts in wooden vats with maceration of 25-30 days.

Aging: 36 months in medium-sized wooden barrels 15-20 hl.

Producer Note: “The 2015 vintage was almost perfect, very rainy winter which created a good water reserve in the soil, mild spring with sunny and cool days and a very hot summer allowed an optimal development of the plant, in September the climate cooled by some rain brought the grapes to an ideal ripeness, enhancing the peculiarities of Sangiovese.”