Diego Bonato

Azienda Agricola Reassi,  Veneto, Italy

6
Hectares
9
Grapes
7
Wines
Reassi Winery bottles only wines that follows and matches the internal quality protocol. The family tradition and the Colli Euganei are a heritage to preserve and enhance.

Which is the family jewel among your wines?

I guess OP that is definitely a selection of the grapes produced by the oldest plants and produced only in the best years. It is made of Pinella, a grape that is not very structured and not always interesting to produce sparkling wines. OP stays for Opera Prima, that means, “operate first”, to work first for an objective of excellence. We wants to take a step forward to excellence. When I was at University, the winery was thinking of uprooting the ancient Pinella vineyard but thanks to one of my professors, we have decided to keep them, to replace the structures of the vineyard and to focus on them. Absolutely winning choice.

Diego Bonato

After some years of experience as oenologist for national (Toscana) and international companies (France, Australia e New Zealand) Diego Bonato decides to come back to his family winery to invest in his origin terroir, in which he believes very much. He brings back some years of winemaking and studies, and transforms the wine farm with the very important support of his family.

Who works with you?

The whole family is involved. We are actually 4 families, about ten people who contribute in different ways to the management, including manual and operative tasks.

How old are your vines?

There are young plants… and others are older. We have vineyards from 20 to 100 years old. We do not exploit the vineyard, we want to preserve it over time for quality.

Do you offer wine tourism experiences?

We organize tailor-made guided tours to discover the history, culture and traditions of our territory, to experience our vineyards, understand the production process and obviously taste our wines, also accompanied by some local gastronomic specialties.

How has your international experience influenced your way of making
wine?

I learned how to use good technology, to have no preconceptions and what it means to age wine, the refinement and the potential of a wine, from the grape to the glass. I also understood what not to do in a vineyard and cellar. I realized that some techniques or practices do not help in the expression of the territory, which is my goal.

Passion, heart and tecnique are essential to make really a good wine.

Why do the Colli Euganei have great wine-growing potential?

First because there is a great variety of territory, of minerality. There is a good presence of clay; there are very calcareous soils, others volcanic. There is depth and finesse in wines, without forgetting longevity. We have different microclimates, in a small terroir, with considerable variability. We have a wide temperature variation, between day and
night, which helps the aromatic complexity of the grapes. Few realities have a variety of microclimates like this. We can go through Mediterranean corners, cooler and windier zones, milder places. We go from chestnut trees to maritime pines.

Why go organic?

Because it is the due closing of the circle, of serious commitment to this
wonderful area. Decrees the choice to do what is necessary, from every point of view.

What are your last news in the winery?

I am studying refinement in ceramic barrels especially for white wines, and then slowly I am switching to large wood for the red ones, together with concrete, that represents an innovation and at the same time a return to tradition.

What is the goal, the mission of your work?

I want to give wines an identity, which respects the territory and has originality. I wish, in the future, a wine lover, tasting one of my wines, recognized our area and our company.

Azienda Agricola Reassi
Azienda Agricola Reassi

Veneto,Italy

Diego Bonato

Hectares
6
Hectares
Grapes
9
Grapes
Wines
7
Wines

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