Cantina Blasi

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“Dedication” is the word that best characterizes every single day of our work. The presence of the Blasi family in this part of Umbria can be traced back to Bino Blasi who was born in 1893. It was in 2009 that Didi and Mauro Blasi decided to plant vineyards and build the modern winemaking cellar to add to the wooden aging cellar located in the basement of the Palazzo dei Conti Bertanzi dating back to 1742. Michele, who today coordinates all the work in the cellar, represents the fourth generation of the family that has set itself the goal of leaving a strong mark on its territory. “Passion” for good food, since the early 1900s Bino Blasi, Didi’s father and owner of the best butcher’s shop in town, has passed on to his son the same passion for “good eating”. Didi specializes in the production of porchetta, a typical dish of the Umbrian tradition. It is a growing success so much so that he decides to dedicate himself only to this "culinary" activity which is later accompanied by the production of typical Umbrian cured meats and everything that characterizes the Umbrian "norcineria". "Uniqueness" is the word that best identifies the historic cellar that has existed since 1742 in the basement of the Palazzo dei Conti Bertanzi.