Blasi Cantina
The vineyard is nestled in the Umbrian hills at around 250 to 450 metres above sea level. Here in the rich verdant Valley of the Tiber river, the clayey and pebbly soils create a vibrant freshness to the wines making them highly drinkable.
Our story begins way back in 1893 with the birth of Bino Blasi, who became the first in a long line of master butchers renowned for their excellent quality porchetta and Umbrian cold cuts. Didi Blasi carries on this tradition today. The success in butchery, along with a passion for top notch food, led Didi and his son, Mauro, to purchase over 30 hectares of ancient vineyards. In 2009, the vineyards were rejuvenated by explanting old vines to develop and plant new ones. Their dream was to start making excellent wines to accompany their meats as well as typical Umbrian dishes.
Today, their dream is being fulfilled by Michele, who represents the family’s fourth generation of winemakers and heads up the winery. Michele’s vision is to champion noble native grapes such as Trebbiano Spoletino, Grechetto and Sagrantino, as well as focusing on some international vines such as Merlot, Cabernet Sauvignon, Chardonnay and Sauvignon Blanc, which are well suited to the microclimate and soils.
Michele and the family’s dedication in the fields and in the cellar have led the Cantina to outgrow its unique cellar in the basement of the historic winery of the Palace of the Count Bertanzi (founded in 1742) to a purpose-built, first-class winery. The range of wines has expanded to 12, one of which, the Passito has won a top award 2 years running. The future is looking bright for this relatively young winery steeped in history. [Michele’s] “goal is to leave a strong imprint on the territory, to ensure our heritage is preserved, to deeply respect the land for current production and the future, beyond my lifetime. In keeping with our ideology, we are undergoing conversion to organic wines and constantly exploring creative ways to develop unique flavours from our grapes.”
