Tra Le Nuvole 2024 Cà Oche

Tra le Nuvole Colli Berici Tai Rosso Rosato 2024 – Ca’ Oche

Overview

Tra le Nuvole Colli Berici Tai Rosso Rosato 2024 is a poetic and luminous rosé by Ca’ Oche, crafted from the emblematic Tai Rosso grape of the Colli Berici hills. Produced in only 876 bottles and 5 magnums, this wine expresses the most delicate and ethereal side of the variety. Its label draws inspiration from the tale of Jack and the Beanstalk, reimagined through a local lens: an old vine growing among the clouds to reach the giant’s house (El Marangon), illustrated as the Palladian Rotonda, symbol of Vicenza. The result is a rosé that blends tradition, creativity, and authenticity, offering elegance and identity in every sip.

Wine story

The “Tra le Nuvole” project was born in 2024 from the creative vision of Ca’ Oche, a small artisanal winery in Villaga. After years of experience with Tai Rosso, the producer decided to reveal its gentler, dreamlike side through a rosé expression. Every element, from the name to the label, speaks of lightness and imagination — a vineyard that climbs toward the sky, a friendly giant, and a territory turned into a fairytale. The result is a narrative rosé, a tribute to craftsmanship and the poetic spirit of the Colli Berici.

Vineyard philosophy

The grapes come from vineyards between 40 and 70 meters above sea level, planted on clay-limestone soils with pink limestone, which lend freshness and minerality. The vines, trained with the Simonit spur-pruned method, have a density of 5,000 vines per hectare and yields limited to 40 quintals per hectare. Vineyard management follows sustainable and organic principles, with green manure, sexual confusion, copper and sulfur treatments, and meticulous canopy work. The manual harvest, carried out in mid-September, ensures perfect grape selection and preserves the natural balance of the fruit.

Winemaking approach

Harvested in small 10-kg crates, the grapes are gently pressed whole-cluster, extracting only the cuvée, the most refined and acidic fraction of the must. After one night of cold static settling, fermentation takes place spontaneously in cement vats at 18–20 °C with indigenous yeasts. The wine then matures for 4–5 months in large used French oak barrels, achieving balance and depth. Malolactic fermentation completes naturally, giving roundness and harmony. Minimal sulfur addition (<40 mg/l) and no filtration preserve the purity of fruit and place.

Tasting notes and pairings

Color: pale cherry-pink with subtle copper reflections.
Nose: elegant and layered, with aromas of pomegranate, fresh cherry, orange zest, and rose petals, followed by gentle spice hints.
Palate: dry, vibrant, and juicy, marked by lively acidity and delicate minerality, with a long and refreshing finish.
Excellent with seafood, raw fish, white meats, and vegetable dishes. Serve at 10–12 °C for maximum expressiveness.

Technical sheet

• Appellation: IGT Tai Rosso Rosato

• Full name: Tra le Nuvole Colli Berici Tai Rosso Rosato 2024

• Producer: Ca’ Oche

• Grape variety: 100% Tai Rosso

• Vintage: 2024

• Production area: Villaga (VI), Italy

• Altitude: 40–70 m a.s.l.

• Exposure: South

• Soil: Clay-limestone with pink limestone

• Vine density: 5,000 vines/ha

• Training system: Simonit spur-pruned

• Yield: 40 q/ha

• Harvest: Manual, mid-September

• Fermentation: Spontaneous with indigenous yeasts, in cement vats

• Aging: 4–5 months in large used French oak barrels

• Alcohol: 12% Vol.

• Residual sugar: 0.2 g/l (dry)

• Total acidity: 5.5 g/l

• pH: 3.2

• Malolactic fermentation: Completed

• Production: 876 bottles (0.75 L) and 5 magnums (1.5 L)

• Serving temperature: 10–12 °C

• Allergens: Contains sulfites

Ca’ Oche – Winemakers of the Colli Berici Hills

Origins and Foundation

The story of Ca’ Oche begins in 2023, when after years of experience and experimentation, a young winemaker decided to establish his own tiny independent cellar in the heart of the Colli Berici. The name “Ca’ Oche” comes from an old country road that once crossed the area — a symbol of roots and belonging. The estate covers just one hectare of vineyard in Villaga, one of the most suitable and sunlit slopes of the Berici Hills, where everything revolves around passion, precision, and place.

Philosophy in the Vineyard

Ca’ Oche focuses entirely on Tai Rosso, the indigenous red grape of the Berici Hills. The vineyards are cultivated by hand, following organic and sustainable principles, with great care for soil health and ecosystem balance. Every action in the vineyard is guided by observation and respect — minimal intervention, maximum authenticity. The aim is to grow vibrant, living grapes capable of capturing the terroir’s true character and translating it into elegant, sincere wines.

Approach in the Cellar

In the cellar, patience and simplicity define the winemaking process. Fermentations are spontaneous with native yeasts, and maturation happens naturally in stainless steel, cement, or neutral wood depending on the vintage. No fining, no filtration — only time and gravity. The result is a range of pure, evolving wines, each expressing the soul of Tai Rosso and the personality of the Berici Hills.

Identity and Vision

Ca’ Oche is born from the desire to redefine Tai Rosso through a dialogue between tradition and innovation. Every bottle reflects a small piece of landscape, transformed by intuition and care. Production is extremely limited, crafted by hand and guided by authenticity. The mission is not volume but harmony between man, vine, and land — a timeless conversation told through wine.