A Cena con l'enologo - Il Lugana e il lago di Garda

Giovedi 16 Luglio non perdetevi la seconda cena virtuale assieme a Giancarlo Tommasi, enologo della IV generazione della famiglia Tommasi per degustare le eccellenze del lago di Garda Tommasi Lugana Le Fornaci Doc e il Chiaretto Bardolino Granara, seguendo il corso di cucina per preparare assieme uno sfizioso piatto della tradizione in abbinamento direttamente a casa vostra.
 
pulsante sito acquista il kit          pulsante sito partecipa alla cena
 
QUANDO
Giovedi 16 Luglio ore 19:00 via Zoom
OSPITI SPECIALI
Chiara Giannotti, giornalista e wine expert di vino.tv
Serena Codognola, chef con cui prepareremo la cena passo a passo mentre degusteremo i vini assieme
DEGUSTA E CUCINA CON NOI
Acquista i due vini in degustazione e gli ingredienti per cucinare il risotto, al prezzo speciale di € 38,00 incluso di spese di spedizione, tramite   paypalnuovologo-650x245
kit lugana copia
Cosa riceverete a casa per la digital dinner:

    • una bottiglia di Tommasi Le Fornaci Lugana Doc 2019
    • una bottiglia di Tommasi Granara Chiaretto Bardolino Doc 2019
    • un vasetto di Renga sottolio della storica Bottega della Renga 290 gr
    • un pacco di Tagliatelle di Mais biologico di Antico Molino Rosso 500 gr
    • un pacco di farina di grano duro biologico di Antico Molino Rosso 1 kg
    • una ice-bag Tommasi

Il kit è anche acquistabile tramite bonifico bancario intestato a S.S. Agricola Tommasi Viticoltori: IT 92 L 05034 59810 0000 000 17607
Per questo metodo di pagamento vi chiediamo di inviarci a wine@tommasi.com:
- la copia del bonifico
- nome e cognome
- l'indirizzo di spedizione
- il contatto telefonico
entro il 10 Luglio 2020, per garantire che la spedizione arrivi entro i tempi previsti.
Un'occasione unica per immergersi nel mondo Tommasi, non solo per scoprire la ricchezza del Lago di Garda e dei suoi grandi vini, ma per imparare i segreti della cucina di famiglia.
giancarlo tommasi enologo serena codogonla chiara-giannotti-e1564635249278
Per ogni dubbio o esigenza siamo a completa disposizione, di seguito i nostri contatti
t. +39 045 770 12 66
e. wine@tommasi.com
 


A Cena con l'enologo - Il Lugana e il lago di Garda

Giovedi 16 Luglio non perdetevi la seconda cena virtuale assieme a Giancarlo Tommasi, enologo della IV generazione della famiglia Tommasi per degustare le eccellenze del lago di Garda Tommasi Lugana Le Fornaci Doc e il Chiaretto Bardolino Granara, seguendo il corso di cucina per preparare assieme uno sfizioso piatto della tradizione in abbinamento direttamente a casa vostra.

 

pulsante sito acquista il kit          pulsante sito partecipa alla cena

 

QUANDO
Giovedi 16 Luglio ore 19:00 via Zoom

OSPITI SPECIALI
Chiara Giannotti, giornalista e wine expert di vino.tv
Serena Codognola, chef con cui prepareremo la cena passo a passo mentre degusteremo i vini assieme

DEGUSTA E CUCINA CON NOI
Acquista i due vini in degustazione e gli ingredienti per cucinare il risotto, al prezzo speciale di € 38,00 incluso di spese di spedizione, tramite   paypalnuovologo-650x245

kit lugana copia

Cosa riceverete a casa per la digital dinner:

    • una bottiglia di Tommasi Le Fornaci Lugana Doc 2019
    • una bottiglia di Tommasi Granara Chiaretto Bardolino Doc 2019
    • un vasetto di Renga sottolio della storica Bottega della Renga 290 gr
    • un pacco di Tagliatelle di Mais biologico di Antico Molino Rosso 500 gr
    • un pacco di farina di grano duro biologico di Antico Molino Rosso 1 kg
    • una ice-bag Tommasi

Il kit è anche acquistabile tramite bonifico bancario intestato a S.S. Agricola Tommasi Viticoltori: IT 92 L 05034 59810 0000 000 17607

Per questo metodo di pagamento vi chiediamo di inviarci a wine@tommasi.com:
- la copia del bonifico
- nome e cognome
- l'indirizzo di spedizione
- il contatto telefonico

entro il 10 Luglio 2020, per garantire che la spedizione arrivi entro i tempi previsti.

Un'occasione unica per immergersi nel mondo Tommasi, non solo per scoprire la ricchezza del Lago di Garda e dei suoi grandi vini, ma per imparare i segreti della cucina di famiglia.

giancarlo tommasi enologo serena codogonla chiara-giannotti-e1564635249278

Per ogni dubbio o esigenza siamo a completa disposizione, di seguito i nostri contatti

t. +39 045 770 12 66

e. wine@tommasi.com

 


AN INTERVIEW WITH GIANCARLO TOMMASI

GIANCARLO TOMMASI - OWNER AND ENOLOGIST TOMMASI FAMILY ESTATES
What do a professional vocation for wine and a great passion for fishing have in common? Probably, a relationship with time: the awareness that excellent results and profound satisfaction are obtained by being able to manage wisely the passing of time. This is a principle that Giancarlo Tommasi – born in 1974 and since 2002 the winemaker responsible for his family’s estates – knows well.
Giancarlo is married to Francesca and is the father of Lodovica and Elia, a lover of various sports and – what is fundamental – a patient angler. Constancy, sensitivity and tenaciousness: these are the qualities that Giancarlo applies in the winery exactly as he does on the bank of a river.
Great attention to every aspect of the production process sums up Giancarlo Tommasi’s philosophy and working method: from studying the soils and expositions of the vineyards to selecting the best planting system based on the characteristics of the site and the type of wine to be made there.
Ever since joining the company he has promoted the use of green options both in treating the vines (for fertilizing, thinning the bunches, pruning, mowing and irrigation) and during the harvest, for example favoring manual grape selection and harvesting at night. The same goes for vinification, where he prefers to limit mechanical intervention, endorsing instead (whenever possible) more natural operations.
For aging, he prefers large Slavonian oak casks, which give the wine a greater possibility to evolve. This choice is part and parcel of Giancarlo’s “philosophy of time”, because these barrels respect the wine. They do not “force” it, allowing the product to mature in the calmest way possible.

Giancarlo has often had occasion to underline the principles of his philosophy: "A strong sense of belonging to my area of origin drives me to highlight the viti-vinicultural heritage of each individual production area, with choices that focus on the terroir and on vinification. I have total respect for tradition, but I believe it has to be enhanced, in modern wines that appeal to consumers’ tastes".

Tommasi Giancarlo
> Is there a “Tommasi style” of winemaking and, if so, how would you define it?
The Tommasi style that is common to all the wines we produce in five different Regions – the Veneto, Lombardy, Tuscany, Basilicata and Puglia – can be recognized by the fact that our wines aim for a type of quality based on elegance, rather than power. They are wines of character but are also immediately appealing; they are convivial wines, ideal for drinking with meals and with one’s family and friends. This attractive style is combined with the goal of obtaining wines that are long-lived and capable of aging well, which evolve and gradually reveal their complexity. Naturally, the elegance that is the hallmark of the Tommasi style always derives from highlighting the quality of the individual terroirs and their natural and cultural identities.
> What prompted you to invest in the Casisano Estate?
When we selected Casisano estate in 2015, preferring it to two other options, what convinced us was tasting the wine, which demonstrated great potential. And we worked very hard, as we always do, to prepare and take painstaking care of our vineyards.ù
> In recent years, have you made any changes in the way you cultivate Sangiovese Grosso, and what are they?
We haven’t made any changes in the last few years except for the long and painstaking task of reorganizing the vineyards, because when we bought the property they were often in considerable need of being replanted and cleaned up.
There is a plot of around 3 hectares that we had to replant a year ago with Sangiovese Grosso, in which we decided to test a Guyot training system, as opposed to the traditional cordon spur. We’ll see in the next few years how this type of vine training behaves, and then decide whether me might convert to it in future.
> How is your 2015 Brunello different compared to the other wines on offer in the marketplace?
The Casisano estate is in the most southeasterly of the three sub-zones for Brunello, where the Sangiovese Grosso grapes, thanks to the higher altitude, benefit from a cooler climate: they ripen more slowly and have good natural acidity.
These are the perfect conditions – together with the composition of the soil – for obtaining wines that are notable for their finesse.
> Upcoming initiatives linked with the 2015 Brunello?
This year we will concentrate on promoting a wine that is the result of five years of intense hard work. Our first appointment is the “Benvenuto Brunello” event in Montalcino. This will be followed by masterclasses in the United States and in Canada, for which we have been selected by the Brunello Consortium and where two meetings are planned for March.


WELCOME to BRUNELLO DI MONTALCINO DOCG 2015

The first great vintage produced by the Tommasi family

Montalcino (SI), 21st February 2020 – From 21st to 24th February, during the “Benvenuto Brunello” event organized by the Consorzio del Vino Brunello di Montalcino and in the meetings that will take place at Casisano itself, the Tommasi family – vintners since 1902 – will present their first “own” Brunello.

The 2015 will, in fact, be the first to be supervised totally, from the vineyard to the winery, by enologists Emiliano Falsini and Giancarlo Tommasi.

Casisano’s Brunello, made entirely from Sangiovese Grosso grapes, comes from the nine hectares of vines dedicated exclusively to the production of this particular wine. These are Cordon Spur-trained and have a south-easterly exposure, on mixed soils that are rich in stones and galestro (schistous marl).

In 2015, there were ideal climatic conditions (a mild winter, normally rainy spring, dry summer and a variable autumn with excellent thermal excursion) in order to obtain grapes with notably complex aromas, elegant tannins and much higher than average natural acidity: all decisive in creating a product of rare and outstanding quality.

“The 2015 vintage may be considered one of the best in the last decades, due to the ideal weather in every season” states enologist Emiliano Falsini, in charge of production at Casisano. “Loving Montalcino is an act of faith in Sangiovese: the Brunello denomination is in constant evolution, but it is always faithful to its one true love. This is a region that has succeeded in renewing itself and become ever more important, always guided by the distinctive characteristics of its main grape variety and thanks to great producers who have never turned their backs on quality.  2015 also marks a new course for Casisano, a splendid estate in one of the highest points of the denomination, where elegance, acidity and freshness are what this extraordinary terroir offers us, and these are the traits we have sought to encapsulate in this fine wine”.

 

Taste characteristics and the winemaking process
Casisano’s 2015 Brunello di Montalcino D.O.C.G. displays a deep ruby color, tinged with garnet. It opens up on the nose with an elegant, fresh complexity, based on the fruity and spicy notes that are typical of Sangiovese. It offers attractive balance on the palate, with its great structure being accompanied by velvety tannins and considerable persistence. The winemaking process for the 2015 Brunello di Montalcino follows the traditional method of maceration on the skins for around twenty-five days, followed by three years’ maturation in Slavonian oak casks (with a maximum capacity of sixty hectoliters) and at least six months’ bottle-aging.


WELCOME to BRUNELLO DI MONTALCINO DOCG 2015

The first great vintage produced by the Tommasi family
Montalcino (SI), 21st February 2020 – From 21st to 24th February, during the “Benvenuto Brunello” event organized by the Consorzio del Vino Brunello di Montalcino and in the meetings that will take place at Casisano itself, the Tommasi family – vintners since 1902 – will present their first “own” Brunello.
The 2015 will, in fact, be the first to be supervised totally, from the vineyard to the winery, by enologists Emiliano Falsini and Giancarlo Tommasi.
Casisano’s Brunello, made entirely from Sangiovese Grosso grapes, comes from the nine hectares of vines dedicated exclusively to the production of this particular wine. These are Cordon Spur-trained and have a south-easterly exposure, on mixed soils that are rich in stones and galestro (schistous marl).
In 2015, there were ideal climatic conditions (a mild winter, normally rainy spring, dry summer and a variable autumn with excellent thermal excursion) in order to obtain grapes with notably complex aromas, elegant tannins and much higher than average natural acidity: all decisive in creating a product of rare and outstanding quality.
“The 2015 vintage may be considered one of the best in the last decades, due to the ideal weather in every season” states enologist Emiliano Falsini, in charge of production at Casisano. “Loving Montalcino is an act of faith in Sangiovese: the Brunello denomination is in constant evolution, but it is always faithful to its one true love. This is a region that has succeeded in renewing itself and become ever more important, always guided by the distinctive characteristics of its main grape variety and thanks to great producers who have never turned their backs on quality.  2015 also marks a new course for Casisano, a splendid estate in one of the highest points of the denomination, where elegance, acidity and freshness are what this extraordinary terroir offers us, and these are the traits we have sought to encapsulate in this fine wine”.
 
Taste characteristics and the winemaking process
Casisano’s 2015 Brunello di Montalcino D.O.C.G. displays a deep ruby color, tinged with garnet. It opens up on the nose with an elegant, fresh complexity, based on the fruity and spicy notes that are typical of Sangiovese. It offers attractive balance on the palate, with its great structure being accompanied by velvety tannins and considerable persistence. The winemaking process for the 2015 Brunello di Montalcino follows the traditional method of maceration on the skins for around twenty-five days, followed by three years’ maturation in Slavonian oak casks (with a maximum capacity of sixty hectoliters) and at least six months’ bottle-aging.