The autochthonous grape variety Tai Rosso is the undisputed queen of the Colli Berici, a rolling hill landscape south of Vicenza. Genetically, it is closely related to Grenache. While it is mostly used in everyday life for light, fruity red wines, Alessandro Pialli proves with his flagship just what monumental greatness, depth, and longevity the Tai Rosso grape is capable of when pushed to its limits.

Concentration in "Amarone-Style": The Character of the Gregorio 2018

For the Tai Rosso Gregorio 2018 by Alessandro Pialli – dedicated to his grandfather Gregorio – only the best, fully ripe grapes are selected. The secret of its enormous power lies in its production: the grapes are dried on trays for around 30 days. This traditional appassimento method ensures an unmistakable Amarone-style. The gentle raisining and the extremely slow fermentation result in a wine of exceptional density and a proud 16% alcohol by volume.

• On the nose: An intense, almost opulent bouquet. Ripe red fruits and cherries preserved in alcohol (sotto spirito) dominate, perfectly underpinned by dried flowers, dark cocoa, fine spice, and a deep, mineral touch.

• On the palate: Powerful, voluminous, and velvety. The Tai Rosso Gregorio 2018 by Alessandro Pialli completely coats the mouth. The ripe, dense fruit is supported by a present acidity, which gives the wine the necessary structure despite its power. The tannins are perfectly ripe and elegantly frame this powerhouse.

• The finish: An enormously long, warm, and monumental finish that lingers for minutes.

Food Pairing & Serving Recommendation

A wine like this demands equally matched partners on the plate. The Tai Rosso Gregorio 2018 by Alessandro Pialli pairs excellently with hearty stews, braised lamb, fine game (venison or wild boar roast), or intensely seasoned mushroom risotto. This Amarone-style wine is also an absolute experience on its own by the fireside, accompanied by mature, savory hard cheeses.

Tip from oneder.wine: Be sure to give this monumental red wine two to three hours of air in the decanter and do not serve it too warm (ideally at 16–18 °C) so that the powerful aromas of the Tai Rosso grape can show their full potential.