Solid, like all things Bergamasque, the winery combines wine production and maturation with welcoming visitors.
Divided into three rooms-processing, storage and tasting-the cellar is divided between large steel tanks for whites and wooden barrels for reds and aging wines. Along the walls the 240,000 bottles produced each year are stored and aged, waiting to open to the palate of wine enthusiasts, tasters or simple lovers of good wine.
Each Tallarini wine draws its great quality already in the vineyards: low yield, search for the perfect time of harvest, manual selection of grapes.
Technique and tradition ensure the best end result: small woods, barriques and tonneaux for the great wines; steel for the younger whites. Soft pressing, cryomaceration, Bordeaux-style blending and careful drying of the grapes are the methods used and scrupulously respected.
Final aging always takes place in the bottle: it can be a few months for ready-to-drink wines, up to several years for long aging wines.