tappero Merlo 塔佩羅梅洛酒莊
In the Canavese area of Piedmont, at the foothills of the Aosta Valley, a deep connection between innovation and tradition has shaped the spirit of the land. After more than twenty years in the world of technology and entrepreneurship, the call of my roots became impossible to ignore. Witnessing the abandonment of ancient vineyards and the collapse of historic terraced hillsides awakened a desire to return to the land of my ancestors. In 2001, I began a new journey dedicated to reviving the local grape variety Erbaluce and restoring the cultural identity of this territory. Inspired by traditional viticulture, patient observation, and respect for nature, the wines seek to express the rugged soils, Alpine freshness, and mineral character shaped by the ancient Balteo glacier. Each bottle is an attempt to tell the story of this land and preserve its memory for future generations.
位於皮埃蒙特北部、奧斯塔谷入口的 Canavese 地區，是一片融合創新精神與深厚傳統的土地。這裡不僅擁有悠久的農業歷史，也曾是義大利科技與工業創新的重要中心。酒莊創辦人在科技與企業領域工作超過二十年，長期浸潤於充滿創新思維的環境之中。然而，當他回到故鄉時，看見曾經繁盛的葡萄園逐漸荒廢、延續千年的梯田慢慢崩塌，這一切喚醒了他內心深處對土地的責任與情感，也讓他意識到守護這片祖先留下的風土，是一種對歷史與文化最真誠的尊重。
2001 年，他決定放下過去的事業，回到家族世代耕耘的土地，展開一段全新的旅程。他以復興當地古老品種 Erbaluce 為使命，希望讓這個承載歷史與文化記憶的葡萄重新綻放光芒。透過回歸傳統、尊重自然的栽培方式，以及細緻而耐心的觀察，他致力於重建這片土地的生命力，同時保留那些來自過去的手工技藝與農耕智慧。
這片土地的風土深受阿爾卑斯山脈影響，古老的 Balteo 冰河 曾在此留下豐富的礦物與沙質土壤，塑造出獨特的地貌與風味。葡萄在這樣的環境中生長，吸收了山地的清新氣息與礦石般的質地，使酒款呈現出純淨、深邃且富有層次的風格。對酒莊而言，每一瓶酒不只是葡萄與時間的結晶，更是一段關於土地、記憶與文化的故事，是對祖先智慧與自然風土的延續與致敬。
Tappero Merlo Kin CALUSO DOCG
塔佩羅梅洛酒莊KIN卡盧索旗艦款白葡萄酒 DOCG
Grape Variety: 100% Erbaluce di Caluso
Vineyard: The vineyards are cultivated following organic and natural practices, with a planting density of around 4,500 vines per hectare and trained using the traditional Guyot system. Located on morainic soils formed by ancient glacial movements, the land is strongly acidic and extremely poor in organic matter, composed mainly of sand (80%), silt (15%) and clay (5%). These sandy, mineral soils and the elevation of approximately 970–1100 ft create ideal conditions for producing wines of purity and precision. Yields are intentionally kept very low, around 5 hl per hectare, to ensure concentration and quality. Harvest takes place manually at the end of September, preserving the integrity of the grapes and respecting the rhythm of nature.
Vinification: Fermentation begins in stainless steel tanks using indigenous yeasts at controlled temperature, allowing the wine to express the authentic character of Erbaluce and its terroir. The fermentation finishes in 20 hl oak barrels where the wine ages for 18 to 36 months. During this time, the wine rests on its lees with regular bâtonnage, developing texture, complexity and depth. It is then transferred to concrete tanks for several months to allow natural decantation and stabilization. Clarification and filtration are carried out with the utmost care, respecting the integrity of the wine. Finally, the wine rests quietly in bottle for an additional one to two years before release.
KIN is a tribute to the winemaker’s grandfather, a humble man of great values who lived in harmony with the land. His life followed the rhythm of the vineyard, where patience, observation and respect for nature guided every gesture. For him, the vineyard was a canvas and Erbaluce his brush; the sun, the rain and the soil were his colours. Each vintage became a new work of art, expressing the soul of the territory. Through this wine, that philosophy continues: a deep respect for tradition, for artisanal knowledge passed down through generations, and for the timeless dialogue between man and nature.
Alcohol: 13–13.5% Residual sugar: approx. 0.8 g/L
Total acidity: 5.06 g/L
葡萄品種：100% Erbaluce di Caluso
葡萄園：葡萄園採用有機與自然農法栽培，種植密度約為每公頃 4,500 株，並以傳統 Guyot 修剪方式培育。土壤來自古老冰河活動形成的冰磧地貌，具有強酸性且極為貧瘠，有機質幾乎不存在，主要由砂（80%）、粉砂（15%）與黏土（5%）構成。這些礦物感強烈的沙質土壤，加上海拔約 970–1100 英尺的環境，使葡萄能夠展現純淨而精緻的風味。為了確保品質與集中度，產量被嚴格控制在每公頃約 5 hl。採收於九月底，以人工方式進行，最大程度保留果實的完整性並尊重自然節奏。
釀造：酒液先於不鏽鋼槽中以天然酵母進行控溫發酵，使 Erbaluce 的品種特性與風土特色得以完整展現。隨後轉入 20 hl 橡木桶完成發酵並熟成 18 至 36 個月。熟成期間酒液長時間與酒泥接觸並定期攪桶（bâtonnage），逐漸發展出更豐富的結構與層次。之後轉入水泥槽靜置數月，以自然沉澱方式完成澄清與穩定。澄清與過濾過程皆以極為謹慎的方式進行，確保酒款的純淨與完整。最後，酒液會在瓶中靜靜熟成一至兩年，待風味更加和諧後才正式釋出。
KIN 這個名字源自釀酒師的祖父。他是一位樸實而堅定的人，一生都與葡萄園和自然緊密相連。對他而言，葡萄園就像畫布，而 Erbaluce 是他的畫筆，陽光、雨水與土地則是構成作品的色彩。每一個年份，他都以耐心與細緻創造出新的作品——那就是他的葡萄酒。釀酒師從祖父身上繼承了對土地的熱愛、對細節的敏感以及對自然節奏的尊重。KIN 不僅是一款酒，更是一段記憶的延續，象徵著世代相傳的手工技藝、對風土的敬意，以及人與土地之間永恆的連結。
酒精度：13–13.5%
殘糖：約 0.8 g/L
總酸：5.06 g/L
Tappero Marlo Acini Perduti VINO BIANCO
塔佩羅梅洛酒莊 Acini Perduti 白葡萄酒
Acini Perduti is a wine deeply connected to the historical roots of the Canavese area in northern Piedmont. Its inspiration comes from the writings of Giovanni Battista Croce, the 16th-century agronomist and enologist who served the House of Savoy and documented the extraordinary diversity of wines produced in the hills around Turin in his 1606 treatise Della eccellenza e diversità de’ vini. Drawing from these historical references, the winery set out to revive ancient native white grape varieties that had almost disappeared from the region, recreating a wine that reflects the cultural and agricultural heritage of the territory. Acini_Perduti_SchedaTecnica_24
The vineyards are planted on morainic soils of glacial origin, particularly sandy and poor in organic matter, conditions that naturally limit yields and enhance aromatic expression. The vines are farmed entirely through natural viticulture with manual harvesting in mid-September. Fermentation takes place with indigenous yeasts in stainless steel tanks, followed by ageing in steel until the spring following the harvest and a short period of bottle refinement.
The resulting wine shows a bright green-yellow color and an expressive aromatic profile with notes of sage, lemon grass, wild herbs, basil and citrus fruits, accompanied by hints of pear, apple and delicate floral tones such as acacia and broom. On the palate it reveals lively freshness, balanced salinity and moderate structure with good persistence, offering a refined and evocative expression of the Canavese landscape and its forgotten grape heritage.
Acini Perduti 是一款深深植根於皮埃蒙特北部 Canavese 地區歷史與文化的葡萄酒。其靈感來自 16 世紀農藝學家與釀酒師 Giovanni Battista Croce 的著作。他曾服務於薩伏依王室，並在 1606 年出版《都靈山區葡萄酒的卓越與多樣性》（Della eccellenza e diversità de’ vini），詳細記錄了當時都靈丘陵地區各種葡萄與葡萄酒的風格。酒莊透過這些歷史資料，重新尋找並復育幾乎消失於 Canavese 的古老本地白葡萄品種，讓這段被遺忘的釀酒文化重新被世人看見。
葡萄園位於冰河堆積形成的冰磧土壤之上，土質以沙質為主且有機質含量極低，這樣的貧瘠土壤自然限制產量，同時賦予葡萄更集中的香氣與礦物特質。葡萄園採完全自然農法管理，並於九月中旬以人工採收。釀造過程中，葡萄以天然酵母在不鏽鋼槽中發酵，之後持續於鋼槽中熟成至翌年春季，再經過短時間的瓶中熟成，使酒款在保持純淨風味的同時達到更和諧的平衡。
酒色呈現清新的黃綠色澤，香氣濃郁而層次豐富，可感受到鼠尾草、檸檬草、野生香草與羅勒的氣息，並伴隨柑橘、梨與蘋果等果香，以及金合歡與金雀花等細緻花香。口感清新、鹹感與酸度取得良好平衡，結構適中且餘韻悠長，展現出 Canavese 風土的純淨與古老葡萄品種的迷人個性。
Tappero Marlo Erbaluce Cuvée des Paladins CALUSO DOCG SPUMANTE (60 months)
塔佩羅梅洛酒莊騎士珍藏艾爾巴露切傳統香檳法氣泡酒(60個月)
Made from 100% Erbaluce di Caluso, this traditional method sparkling wine comes from the historic Canavese area in northern Piedmont, at the entrance of the Aosta Valley. The vineyards grow on morainic soils created by ancient glaciers, composed mainly of sand, silt and clay. These mineral-rich, acidic soils naturally limit yields while giving the wine remarkable freshness and precision. For this reason, the grapes are harvested slightly earlier to preserve the vibrant acidity that defines this “glacial sparkling wine.”
The base wine ferments partly in stainless steel tanks and partly in used barriques before undergoing a second fermentation in bottle following the Metodo Classico. The wine then ages on its lees for at least 60 months, developing exceptional complexity and a fine, persistent perlage.
The name Cuvée des Paladins refers to the legendary twelve knights of Charlemagne, whose agrarian reforms in the 8th century helped revive European viticulture. Local Canavese traditions also recount the long history of ancestral sparkling wines produced for family celebrations through natural bottle refermentation.
In the glass, the wine shows a bright straw-yellow colour with delicate golden reflections and an elegant mousse. Aromas reveal alpine herbs, chalky minerality, bread crust and dried fruit. On the palate it is fresh and refined, with citrus notes and a long mineral finish, complemented by hints of honey, vanilla and hazelnut — a refined glacial sparkling wineexpressing the alpine character of northern Piedmont.
此款冰川氣泡酒 以 100% Erbaluce di Caluso 釀造，葡萄來自皮埃蒙特北部、奧斯塔谷入口的 Canavese 地區。葡萄園生長於由古老冰川堆積形成的冰磧土壤上，主要由砂、粉砂與黏土組成。這些富含礦物質且偏酸性的貧瘠土壤自然限制產量，同時賦予葡萄極佳的清新酸度與精準風味，使酒款展現出鮮明的 「冰川氣泡酒」風格。為保留這種清爽張力，葡萄通常會提前採收。
基酒先於不鏽鋼槽與舊橡木桶中完成第一次發酵，之後以傳統法（Metodo Classico） 進行瓶中二次發酵，並在酒泥上熟成至少 60 個月，形成細緻持久的氣泡與深層複雜的風味。
酒名 Cuvée des Paladins 取自法蘭克王國君主查理曼大帝（Charlemagne） 身邊最忠誠的十二位騎士。8 世紀末他推動的農業改革促進了葡萄栽培復興，而這段歷史也與 Erbaluce 葡萄的傳播傳說緊密相連。同時，Canavese 地區自古便有釀造氣泡酒的傳統，人們透過瓶中自然再發酵製作少量氣泡酒，用於家庭節慶。
酒色呈明亮稻草黃，帶有金色光澤與優雅細緻的氣泡。香氣展現高山香草、礦石氣息、麵包皮與乾果層次；口感清新純淨，帶有柑橘與礦物感的張力，尾韻伴隨蜂蜜、香草與榛果細節，展現來自阿爾卑斯冰川風土的優雅深度。
Tappero Merlo Bohémien Caluso DOCG Passito
塔佩羅梅洛酒莊「波希米亞人」卡盧索 DOCG 風乾甜白葡萄酒
Made from 100% Erbaluce di Caluso, Bohémien is a traditional Caluso DOCG Passito produced in the historic Canavese area of northern Piedmont. The vineyards grow on morainic soils of glacial origin, extremely poor and acidic, composed mainly of sand, silt and clay. Selected grape clusters are harvested about two weeks earlier and carefully laid out to dry naturally in ventilated lofts until March, concentrating sugars and aromas.
During the winter drying period, part of the berries develops Botrytis cinerea (noble rot), enriching the wine’s aromatic complexity. The grapes are then gently pressed and the must undergoes a slow fermentation in oak barrels, followed by at least three years of ageing in oak and one year in bottle, creating a wine of depth and elegance. Passito_SchedaTecnica_24
In the glass, Bohémien shows a brilliant deep amber colour. The bouquet reveals a rich pot-pourri of dried fruits such as figs, dates, apricots and raisins, with delicate notes of honey, toasted almonds and candied citrus. On the palate it is warm, enveloping and complex, balanced by surprising freshness and minerality — a refined expression of the historic passito tradition of Canavese.
Bohémien 是一款以 100% Erbaluce di Caluso 釀造的 Caluso DOCG 風乾甜白酒（Passito），來自皮埃蒙特北部歷史悠久的 Canavese 地區。葡萄園生長於由古老冰川堆積形成的冰磧土壤上，土壤極為貧瘠且酸性明顯，主要由砂、粉砂與黏土組成。葡萄會提前約兩週採收，並挑選果串置於通風的乾燥室中自然風乾至隔年三月，使糖分與香氣高度集中。
