| Tombacco |
Our history starts way back, when Giovanni Battista Tombacco decided to follow his love for the land and to build the first farm that produced peaches. A few years later, in 1919, aware that the nature of our territory could transform the oldest vines into good wine capable of making people's lives better, even in historically complex times, decided to transform the company's activity into wine-making.
This passion for the land and its fruit also infected the sons of Battista, who following in the footsteps of their father, continued to grow the company step by step. In the 1960s, Bruno Tombacco, thanks to his experience in Venezuela, enlarged the cellar and created logistic warehouse storage in Venice, Mestre and Jesolo, and was followed in 1972 by his brother Adriano.
Since then, the tradition has passed into the laborious hands of the youngest brother, Giuliano, who still leads the winery today. Initially a collaboration with four other brothers led to sharing a development project, helped by the acquisition of the Agricola Trevisana, which extended the Tombacco estates.
Since 2005, with the arrival of the third generation, the Rinomata Cantina Tombacco has renewed its direction, starting a journey towards a future of qualitative growth, of the consolidation of its labels in the world market and of sustainable production development. Andrea, who collaborates in administrative aspects and Cristian, who manages the winery together with his father Giuliano, have contributed to the founding in 2007 of 47 Anno Domini, a brand that combines the family tradition with innovation typcal of a contemporary approach with a clear focus on the future.
|
| Production |
THE GRAPES
we used old cellar practices which allow us to reach a balance between acidity and sugar concentration, giving our grapes a perfect equilibrium. We start with a green harvest when the flowers start to become fruit so that the remaining grapes can fully develop their aromas; then we perform a step-by-step harvest, first picking the grapes that are outside and later picking the inner grapes. The grapes from a third variety are then put to dry in a ventilated area, so that there is an over maturation.
ORIGIN
we found the perfect conditions to host our Origine project in Sicily, between the Valley of the Temples (province of Agrigento) and Marsala. Here I found some old, small tree vines which had achieved a perfect balance with the environment, so that no chemical fertilization had ever been used. We chose Grillo and Zibibbo, the grapes that are traditionally used in this area, to produce long ageing wines, then ancient vats that are half buried into the soil and old casks previously used for refining Marsala wines.
WINEMAKING
the first harvested grapes start to ferment thanks to the indigenous yeasts which are selected by the winemakers without adding any artificial ones. The second variety is then added. The fermentation continues and, when the wine is ready, we transfer it into the half-buried clay jars then the dried grapes from the third variety are added, in order to start a third fermentation. The grape skins are taken out of the amphorae during Holy Week.
REFINING
the following summer we proceed with the wine clarification which is led by gravity, then at the beginning of November the wine is transferred into the ageing chestnut casks; these wooden containers must be in perfect conditions and have been already used to age wine for at least 10 years, allowing the wine to age and mature with no organoleptic interferences.
PROCESS DURATION
the whole process itself is quite long: six months of fermentation; six months for the static clarification, two years refinement in chestnut casks; six months of bottle rest. Almost four years after which Origine is ready to be uncorked.
|
Reviews
There are no reviews yet.