Producer name: TAMELLINI
Appellation of Origin: DOC SOAVE CLASSICO
Variety: 100% Garganega (40 years old)
Aging: 5-6 months in stainless steel tanks, 6 months in bottle.
JAN code: 4582565763706
Reference evaluation
Vivenda (formerly Duemi Lavini)...Highest rating 5 Grappoli (2006, 2007, 2009-2012)
Gambero Rosso...Highest rating 3 Bicchieri (2004-2006, 2011, 2013, 2014) Red 2 Bicchieri (with bargain mark) (2016)
Tamellini's Cantina is located in the village of Costeggiola. In the Veneto dialect, Costeggiola is called Costiole, which means "sunny place" in Latin. As the name suggests, the grapes grown in the "Le Bine" fields on a sunny hill facing south are harvested here.
The Soave Classico area is broadly divided into four types: "calcareous clay, sedimentary soil", "calcareous soil", "volcanic soil", and "volcanic clay, sedimentary soil". The Le Bine de' Costiola cru is located in an area with "calcareous soil" geology, which includes La Rocca in Pieropan.
Le Bine de Costiola is a vineyard located in the village of Costegiola, which has the highest limestone content in this "calcareous soil" area, and is blessed with a blessed terroir. In order to make the most of this blessed terroir, we carry out "careful grape cultivation" and "precise winemaking measures" to produce a Cru Soave of amazingly high quality.
We don't use barrels because we are confident in the terroir!
The selling point of Tamellini is the exceptionally high quality of the wine for Soave. The combination of several conditions, including the efforts of the producers, results in the creation of this excellent wine.
A blessed terroir
First of all, Tamellini's vineyards are located on hills rather than plains in the Soave wine-producing region. The vineyards face the sunny south, and the temperature difference between day and night produces aromatic grapes.
In addition to the climate, the soil of the hills around here is excellent, with a limestone soil mixed with pebbles, which is suitable for grape cultivation. The grapes produced from such soil produce excellent wines that are highly concentrated, soft, complex, full-bodied, and have a long aftertaste. There are two types of training, Pergola Veronese and Single Guyot, and the vines in the Pergola Veronese fields are about 50 years old. The grape clusters grow on the inside of the leaves, and in order to obtain moderate sunlight and full ripening of the grapes, there are only five new shoots on each branch, so there is plenty of space. Also, unlike Pergola, the Guyot fields do not hide the clusters much with leaves, so the humidity is low, the degree of ripening is high, and the taste is richer. The harvest takes place after Pergola. Tamellini's Soave is made from these two types of Garganega.
Le Vine's Fields
The grape yield is 10,000 kg per hectare. The soil is limestone mixed with red soil. This red soil is the biggest difference from other soils. The vines are 40 years old, on a southwestern slope, and the grapes here are harvested last.
The commitment of producers to ensure quality
In order to make the most of the blessed terroir, Tamellini practices organic farming and uses only fully ripe grapes. In order to obtain only fully ripe grapes, the harvest is carried out in two or three batches. Furthermore, various considerations for the grapes, such as the baskets for the harvested grapes, the trucks for transporting them, and of course the thorough cleaning of the winery, are accumulated to produce excellent wine.
Special notes on brewing
A new refrigerated storage facility was built in 2003. At harvest, the temperature of the grapes is around 20°C. After harvest, the grapes are stored in this storage facility for about 10 hours, and the temperature of the grapes is 0°C. By cooling them immediately, the aroma and elegance of the grapes can be maintained. After that, they are pressed. Since the grapes are not destemmed, the grapes are bulky, and the press used is nearly twice as long as a normal one, and it is said that only Tamellini uses it in the Soave area. After pressing, nitrogen is added to prevent oxidation. This gives the wine a long life. The juice is then transferred to tanks and fermented from November. Unusually for Soave producers, MLF is also performed. After that, batonage is performed about once a week to give the wine umami components, resulting in an elegant yet rich, flower-like aroma.
From the article "Parker's World's Best Value Wines"
Tamellini was featured in "The Best Value Wines in the World Recommended by Wine Emperor Robert Parker." This guide was published with the concept of "thoroughly introducing only delicious, low-priced 'value wines' from major wine-producing regions." In particular, Le Bine di Costiola was introduced as "the best of the best white wines." (Note that this guide does not have a score like Wine Advocate's.)
2014 Wine Guides
Gambero Rosso
Founded at the end of the 90s, Tamellini became the top winery in the region within a few years. The vineyards are old and well located. It is located on the west side of the Classico area and the soil contains a lot of limestone and tuff. The yield is low and the wine is brewed from fully ripe grapes, resulting in a wine with a clean acidity and easy to drink. Soave Classico Le Vine is excellent. It has complex aromas of tropical fruits and candied citrus fruits, and a mineral nuance on the finish. The aromas are very harmonious.
Vivenda
The winery was officially founded in 1998, but Tamellini has been growing grapes for a long time. The current owner is the third generation, whose grandfather was the founder of a cooperative winery in Soave. The current owners, the Tamellini brothers, believed in the potential of their fields and started brewing and bottling in-house. They only produce two types of wine, both of which are of high quality.
espresso
The Soave Clasico Le Bine was amazing. It has always been of consistent quality, but this year's level has never been higher.