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DOMAINE BALLORIN
Producer
Casa Tallone
Italy, Piedmont
Borgata Valdoisa, San Damiano d'Asti, Asti
Borgata Valdoisa, San Damiano d'Asti, Asti
17000 bottles in the cellar
Specialities: Red wine
Casa Tallone was born as the summer residence of Cesare Tallone, an artist belonging to the Impressionist current, active in the second half of the 19th century.
The adventure was born in 2013 from the 4 rows of vines close to home with the first vinifications of the Sacchetto brothers, who now lead the winery: Davide is the older brother, the one more from the heart of the two, the one who makes decisions with a bang, sentimental, spontaneous, true. An oenotechnician who graduated from Alba's School of Oenology and grew up in the Roero to which he is doubly linked. A self-taught man who brings with him solid professional experiences of small and medium scale. Matteo has a more reflective and analytical character, with his feet on the ground and his hands in the vineyard. With a different course of study, he approaches the world of wine, gaining experience in Australia and New Zealand and then returning home, working in the Langa and Roero. He realizes that he wants to express viticulture and agriculture in his own way, merging them together.
“With our feet on the ground we try to bring our dreams to life.”
“If we can we touch the wine as little as possible.”
At Casa Tallone we do not make wine following a fixed recipe, but we try to spend as much time as possible in the vineyard to understand it as best we can. We taste the grapes by following their stage of ripening and choosing step by step what to do.
Fermentations take place with indigenous yeasts starting with a pied de cuve with grapes harvested a few days before the harvest. We use concrete tanks, sought and restored over time, and for the aging of the reds old barriques recovered from friendly wineries.
“ Our wines speak of the vineyard and speak for themselves. They are good wines that in the first place we like. We cork them all with screw caps, the goal is to overcome the concept of “uncorking” and return to the “drinking” approach. The technical stopper allows us to preserve our products in the best way without leaving traces or defects in the wine.”
