2021 Prosecco DOC

The idea of Col Tamarie was to produce a single sparkling wine that tells the story of the terroir. Their Prosecco marries Glera (mostly) with some other varieties, macerated briefly on skins before being softly pressed and bottled with 10 months rest before release. No additions whatsoever. This is a wine that truly sings of the richness of hillside. Queue ‘The Hills Are Alive’ song. In the early 2000s, while backpacking through the hills of Veneto, Alberto dalle Crode stumbled across an aba...Read More...

The idea of Col Tamarie was to produce a single sparkling wine that tells the story of the terroir. Their Prosecco marries Glera (mostly) with some other varieties, macerated briefly on skins before being softly pressed and bottled with 10 months rest before release. No additions whatsoever. This is a wine that truly sings of the richness of hillside. Queue ‘The Hills Are Alive’ song.

In the early 2000s, while backpacking through the hills of Veneto, Alberto dalle Crode stumbled across an abandoned mixed-use farm. The Vigna San Lorenzo farm, now known as Col Tamarie, stands on the hills behind Vittorio Veneto, 450m above sea level on free draining morainic soils. After purchasing the farm and restoring its land, Alberto replanted 4.5 ha to ancient local varieties – Glera, with small amounts of Boschera, Verdisio, Perera, Bianchetta, Raboso bianco, Istrian Malvasia and Pinot Grigio. Alberto has always followed an environmentally sustainable, organic approach to viticulture, with everything done manually. In 2015, Marta de Luca arrived at the farm and she and Alberto implemented homeopathic viticulture, increasing the plants’ ability to naturally fight diseases. In the cellar the duo were mentored by Gaspare Buscemi, who taught them three key principles: the healthier the grapes the healthier the must, sulphur dioxide mustn’t be used, and wines should naturally clarify via gravity before bottling. These philosophies have been the cornerstone of Col Tamarie’s success.

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