About the producer
The Tessari family have Soave in their blood and their focus has been and still remains solely on the Garganega grape. For three generations they have been crafting delectable wine from their Monteforte d’Alpone vineyards. With only a little over a hectare of Garganega grapes in Soave Classico, Antonio Tessari hand dug his cellar back in 1933 and started the legacy that continues today with his grandchildren. The highly regarded 12 ha of Garganega vineyards “Magnavacche”, “Costalta” and “Castellaro” have not been touched since their parents began the winery.
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There are wines bottled, Soave Classico ‘Grisela’, Soave Classico ‘Bine Longhe’, Recioto di Soave, Garganega Brut and their newest bottling, Garganega sur lie, made from Garganega grapes ‘re-fermented’ in bottle ‘col fondo’, as their grand parents practiced before modern techniques.
In the Vineyard
Organic biodynamic practices
The winery is certified Organic
Total area under vine
12 Hectares
Location of vineyards
Hills of Monteforte d’Alpone - Magnavacche, Costalta and Castellaro
Soil details
Volcanic Soil: basalt lava with clay
Grapes
100% Garganega
In the Cellar
Winemaker
Antonio, Germano, and Cornelia Tessari, family Owners & Winemakers
Fermentation practices
Temperature controlled fermentation in stainless steel, French and Austrian oak (depending on the wine)
Yeast utilized
Natural yeasts specifically selected from local surroundings
Filtration stabilization
No filtration or stabilization agents used during the winemaking process
Fermentation & aging vessels
All wines undergo temperature controlled fermentation and aging in stainless steel only
Additional notes
Winemaking style
The Tessari family strive to produce the purest expression of Garganega working naturally while showcasing the unique soil of their area
Wines produced
Arcerus Garganega Extra Brut, Avus Sur Lie, Grisela Soave Classico, Bine Longhe Soave Classico, I° Ettaro Soave Classico Superiore, Tre Colli Recioto di Soave, Vermouth Utopia di Garganega
Total production
Depending on the vintage, roughly 60,000 bottles with the potential to produce more
