Trade & Investment Agency

Reserve Tallarini dedicated to the great composer from Bergamo “ Gaetano Donizetti “ . Merlot , first , and Cabernet Sauvignon , later, are harvested and vinified separately with long maceration as necessary to complete the extraction of the noblest polyphenolic components. First the Merlot and then the Cabernet Sauvignon grapes are picked, and vinified separately with lengthy maceration and frequent pumping-over. This extracts all the juice and gives a longer lasting wine. Maturation takes place for at least three years in small oak barrels while the further refinement is complemented by two moreyears in the bottle before being released for sale. Ruby red color with reflections of beautiful intensity that change color from purple to a hint of garnet . The nose has very persistent sensations which captures aromas of berries, vanilla and bitter chocolate .The taste is ethereal , with good and long perception of ripe fruit . It goes well with meat dishes with a particular fondness for the traditional Bergamo where is mandatory the presence of polenta . It is drunk in large ballon on 18 degrees of temperature .

Web site
https://www.tallarini.com/vini-1/gaetano/

The grapes destinated to the reserves are those with the highest sugar concentration, particularly rich from the aromatic and polyphenolic point of view, and those obtained with a productivity every branch that, for location, exposure and composition of the ground , permit to obtain the best result from the sensorial point of view, controlled through the observation of the phenological and maturation phases. Merlot and Cabernet Sauvignon grapes are harvested and vinified distinctly with long macerations and continuous “rimontaggi” to obtain the maximum extraction of all the noble elements contained in the berries. The maturation of the wine takes place in oak barrels, starting after the month the fermentation. When the ageing ends you have to cut “ in cold”, after which the wine refines for a period of two years in barrels and a year in bottle before its marketing. At first glance this wine is red blood colour, of good intensity with garnet-red graduation . By olfaction, the sensations get together in a very persistant bouquet, in which you catch the perfumes of the small fruits, of spicied and a perception of boisè. It is better if served with meat, in particular with those rich of flavours. Serve between 16°C and 20°C degrees in a large glass.

Web site
https://www.tallarini.com/vini-1/arlecchino/

The reserve is generally made from grapes with the highest concentration of sugar, with the main aromatic richness and with a production for unit surface low. The quality of the grapes depends on the sunny position of the vineyards, the growing methods, which involve grass regeneration (i.e. no weeding), and constant monitoring of parasites so that treatment can be reduced to a minimum. First the Merlot and then the Cabernet Sauvignon grapes are picked, and vinified separately with lengthy maceration and frequent pumping-over. This extracts all the juice and gives a longer lasting wine. Cold blends of Wines are added using the Bordeaux method, after which the wine is placed in small oak barrels (barriques and tonneaux) the following April to mature. Refinement takes at least two years in barrels and one in bottles. San Giovannino is intense ruby-red with reflections gradually changing from mauve to brick-red. The complex, persistent bouquet contains the scent of small fruits (particularly currants), plums, vanilla and bitter chocolate. The taste is sweetish (due to the wood) and ethereal and provides a good, long perception of ripe fruit. The ideal accompaniment for meat dishes, particularly traditional ones from the Bergamo area, normally served with polenta. Serve at 18°C in large balloons.

Web site
https://www.tallarini.com/vini-1/san-giovannino/

It’s obtained by Cabernet Sauvignon (60%) and Merlot (40%) grapes which are considered suitable to super-ripen and to undergo to a withering on the grape-wine. Only the grapes with the best concentration of health, turgidity and integrity are selected. In line with wine-making tradition and the time of ripening, the grapes are vinified separately, which involves very long maceration and continuous pumping-over. The wines are then separated until the start of the following year when they are blended and put in small oak barrels. Refinement in wooden barrels takes about 18 months plus a further year in bottles. Reddish-mauve predominates over ruby-red. Compactness and concentration can be felt, with a bouquet ranging from very mature fruity (dry plum, blackberry jam, cherries in alcohol) to sweetish spicy (pipe tobacco, cinnamon). Well-balanced smooth taste due to contact with the wood and the intrinsic properties of the vine with a marked hint of tannin and grass (hay). Full-bodied wine to be served at 18°C in large balloon glasses.

Web site
https://www.tallarini.com/vini-1/s%C3%A8rafo/

Obtained from pure Cabernet Sauvignon grown mainly in the limestone, marl and flint land situated at the back of the Tallarini estate called “Ruc del Gambel”. The vines are grown on typical Bergamo-style trellises. The shoots are cut very short to leave a few buds towards the outside. Vinification involves long maceration of the skins to extract all the colouring pigments and tannins. After fermentation, the wine is ready for lengthy refinement in small white oak barrels, which is required to reduce the acidity resulting from the particular properties of the soil. For optimal balance, the wine is kept 18 months in bottle. The sensation. picked up by the nose is a complex bouquet with an infinite series of nuances, taking air and warmth in the glass (which must be very large- a balloon glass). Colour clearly. tending to mauve, considerably dense, almost creamy due to a concentration of superior alcohols. The most characteristics scents are liquorice, cinnamon, plums in alcohol. It has a smooth, warm, spicy and very persistent taste. The ideal accompaniment for fatty food in spicy sauces, or for stewed meats. Goes well with mature cheeses. Serve at 18°C.

Web site
https://www.tallarini.com/vini-1/satiro/