Occhio al Rosso 2022 Sieman

Siemàn Occhio al Rosso 2022 – Red Wine

Overview

Occhio al Rosso 2022 from Siemàn is a natural red wine made from 100% Tai Rosso, an indigenous Venetian grape. Spontaneous fermentation in open tonneaux and steel, with six days of maceration and gentle punch-downs, gives it freshness and softness at the same time. Aging in both oak and steel provides balance and elegance, making it a highly drinkable and irresistible wine.

Wine history

This wine reflects the Filippini brothers’ aim to highlight Tai Rosso, a historic grape from the Colli Berici and Vicenza hills, vinified without compromise and with no added sulfur. The 2022 vintage, warm but balanced, produced grapes with aromatic richness and finesse, creating a natural wine that is characterful yet wonderfully easy to drink.

Vineyard philosophy

The Tai Rosso vines grow on calcareous soils composed of sand, silt, and clay. Vineyard management follows sustainable principles, with low yields per vine to ensure aromatic intensity and quality. Siemàn’s philosophy emphasizes authenticity, biodiversity, and a deep respect for the land, resulting in pure, genuine wines.

Winemaking approach

Vinification follows low-intervention methods: spontaneous fermentation in open tonneaux and steel, six days of maceration with gentle punch-downs, no fining or filtration, and no added sulfites. Aging occurs in French oak barrels (500/700 liters) and in steel, combining freshness with structure.

Tasting notes and pairings

Color: bright light ruby red.
Nose: fresh red berries, floral hints, delicate spice.
Palate: fresh, smooth, and agile, with soft tannins and a clean, persistent finish.

Pairings: excellent with cured meats, fresh cheeses, light first courses, white meats, and traditional Venetian dishes. Perfect on its own, thanks to its great drinkability.

Technical sheet

• Grape: Tai Rosso (100%)

• Fermentation: spontaneous in open tonneaux and steel

• Maceration: 6 days with gentle punch-downs

• Sulfites: only naturally occurring, no added SO₂

• Vinification: natural, no fining or filtration

• Aging: French oak 500/700 L + steel

• Alcohol: approx. 12%

• Acidity: fresh and balanced

• Serving temperature: 14–16°C

• Aging potential: 2–3 years

History of Siemàn Winery

In the heart of the Colli Berici hills, in Villaga, Vicenza, Siemàn winery was founded in 2014. Its name in Venetian dialect means “six hands,” symbolizing the union of the three brothers Marco, Daniele, and Andrea Filippini. Coming from different professional backgrounds, they decided to embark together on a journey dedicated to natural viticulture, starting with the restoration of an old building for the winery and the care of abandoned vineyards. In the following years, they acquired a hillside plot where they planted native varieties such as Tai Rosso, Garganega, and Incrocio Manzoni, opting for certified organic viticulture. Their goal is to enhance the Colli Berici territory through authentic, environmentally respectful products, building a clear and recognizable identity for their winery.

Vineyard Philosophy

Siemàn’s philosophy is based on respect for nature and the promotion of biodiversity. The vineyards are cultivated without synthetic chemicals, favoring sustainable practices that support plant and soil health. Special attention is given to selecting disease-resistant varieties to reduce environmental impact and obtain high-quality grapes. Working with nature means carefully observing the seasons, intervening only when necessary, and allowing the terroir to fully express itself. Every decision in the vineyard aims to produce authentic, expressive wines deeply connected to the Colli Berici territory.

Winery Approach

In the winery, Siemàn follows a minimalist and natural winemaking approach. Fermentations are spontaneous, initiated by indigenous yeasts present on the grape skins, without the addition of additives, clarifiers, or sulfites. Wines are aged in wooden barrels, cement tanks, or stainless steel to preserve their organoleptic characteristics and aromatic profile. This method results in authentic, balanced wines that represent the local terroir. Each bottle reflects careful, patient work where human intervention guides the process without altering its natural expression.

Wines and Beers: A Story of the Territory

In addition to winemaking, Siemàn has developed a small brewery, maintaining the same philosophy of respect for nature and raw materials. The beers are characterized by spontaneous fermentations and barrel aging, using indigenous yeasts to enhance aromatic complexity. The synergy between wines and beers allows the Filippini brothers to tell the story of the Colli Berici through authentic, distinctive products. Each bottle represents a balance between tradition and innovation, a tangible expression of passion and commitment to the territory and its natural resources.