Cio Bacaro, 2012

Our family has been producing wine since the 1960ies. At that time our two forefathers Gregorio and Silvio (Cìo) ran two separate productions. In 1999 these have merged into a unique project dedicated to the valorisation of the Tai Rosso grapevine, the indigeneus par excellence in the Colli Berici. 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 and the Spanish Garnacha. 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. 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. All the fermantation are spontaneus with indigenous yeast and the harvest is still manual like our forefathers have taught us.