Tassi
タッシ
Family-run Montalcino estate, terroir-driven Brunello.
Tassi is a family-run estate in Montalcino, Tuscany, whose roots in the area go back generations — the Tassi family were long known locally as beekeepers before turning to winemaking. In the late 1990s, Fabio Tassi, together with his father, began producing wine on land acquired in the Castelnuovo dell'Abate area, and the estate has since become one of the most celebrated names in Montalcino. Tassi farms several distinct vineyard sites — including Vigna Tassi, Vigna Franci (named for his grandfather's historic parcel), Vigna Colombaiolo, and Il Greppino — each vinified and aged separately to express its own character. The 2015 Franci Riserva earned a rare 100-point score from James Suckling, cementing Tassi's reputation for powerful, terroir-true Sangiovese Grosso.
tassimontalcino.com/en/ ↗Cuvées
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Who Is This For?
For those who love terroir-driven Sangiovese and collectible, age-worthy Brunello di Montalcino.
Frequently Asked Questions
- What is Tassi's winemaking philosophy?
- Fabio Tassi favors wines with personality over polish — he believes small imperfections give a wine its identity, and vinifies key vineyard parcels separately to preserve each site's individual character.
- What grape variety does Tassi focus on?
- Tassi works almost exclusively with Sangiovese Grosso, the clone used for Brunello di Montalcino, sourced from estate vineyards including Vigna Tassi, Vigna Franci, and Vigna Colombaiolo.
- Has Tassi received major critical acclaim?
- Yes — the 2015 Franci Riserva Brunello di Montalcino was awarded a perfect 100 points by James Suckling, one of the highest accolades in the appellation's history.
- Is Tassi a family-owned winery?
- Yes, Tassi is a family estate; the Tassi family has deep roots in Montalcino going back generations, originally as beekeepers before Fabio Tassi began producing wine in the late 1990s.
- Do Tassi wines pair well with Japanese cuisine?
- Tassi's structured, savory Brunello pairs well with grilled wagyu beef, soy-glazed duck, and umami-rich mushroom dishes.