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Viva veneto

all' inverno

Join us, our importer and our sommelier online and experience a journey through three hand-selected wines of the Veneto, championed by the small, family-owned organic vineyards that craft these masterpieces 

Registration Coming Soon


DATE: POSTPONED to Carnevale Season, February 2021

TIME: 8pm EST (5pm Pacific, 7pm Central)

WHERE: Online via Zoom

TICKETS: $25 per household

Wine purchases may be elected separately below and we recommend ordering as soon as possible

A portion of the evening's proceeds will be donated to The Humane Society of New York

"...a presence in New York City, caring for animals"


on the menu

Greetings from the host committee chairs

Dr. Jeanne Bresciani on the art and mythos of the vine

Notes from our importer and a "visit" to our vineyard and terroir

A sommelier-led journey through our three wines

Ode to Dionysus, a winter's tale in dance

to Carnevale Season,
February 2021



Tasi Prosecco DOC

A prosecco that hasn't lost its fizz!

Tasi prosecco' is easygoing, with fresh acidity and soft continuous bubbles. Honeysuckle and orchard-fruit aromas lead the nose while the bright enjoyable palate offers ripe pear, green apple, and candied citrus peel.



Tasi Valpolicella Ripasso DOC Superiore

The name of the winery 'Tasi' is taken from the Veneto dialect – a land in their opinion that is richer in wine than in good sense – and translates to 'Shut up!' Therefore, the wine is a tongue-in-cheek call for everyone to stop taking themselves so seriously… Because they believe that wine is a passion to be shared with joy!



Liber Bianco Veronese IGT

Fasoli Gino's Liber was born in the late-nineties when Natalino and Amadio used the typical grape of the Soave area, Garganega, to seeing how it would fare given its volcanic terroir. This was how Liber, a unique and pleasantly mineral wine was created. The result brings us the great versatility of the local Garganega grape.


OUR selections

for winter




The work in the winery follows the same idea and principles that guide us throughout the year in the vineyards. All of our efforts are focused on a final goal of having vines that are healthier, richer in fragrance and are representative of our extraordinary practice and research to make wines terroir-driven and authentic expressions of our grapes, we now use only native yeasts to maintain aromas and avoid filtration. Aging processes have also been selected for optimal neutrality. Our Valpolicella Superiore rests in cement vats from 12 to 18 months, while our Ripasso Superiore ages for at least 2 years in 20 years old, large oak barrels. The use of  microelements and botanicals recover and enhance the natural resistance of our grapes up to their fruition into exuberant wines. 

about their process

Registrants who order all three Tasi wines will receive a 15% discount for a stay at the 4-star elegant, agriturismo Tenuta Le Cave, vineyard, restaurant and hotel of Tasi


perhaps stay...

your hosts

Serenissima Circle

Young Fellows of Venezia

Host Committee: Stuart Orenstein, Rosemary Cooper, Gavin Krieger

Norma Sessions, Jeanne Bresciani, Laurie Mlodzik, Miho Kawauchi & Eva Pullano 

Celebrating, exploring and supporting the manifold artistic and festival traditions of Venice, Italy for the perennial and the young professional and patrons 

The mission of Serenissima Circle is to promote and preserve the socio-cultural fabric of Venice in its deep,

unparalleled traditions fostering art and architecture through its unique occasions and heritage. Members emblazon this cause to carry it in their various walks of life, however close or far from San Marco. More than destination, Venice is a site shrouded in beauty, natural and magical, timeless in its touch, vivid in its lifestyle, unrivaled in scope and eternal in lasting value.

James Sheehan

Sheehan Brothers Importers

I was born on a holiday and I always tell a true story about a photo of my mother taken right after she had given birth to me. In the picture, she is carrying me in her left arm, while holding a glass of Don Perignon Champagne in her right hand. She was toasting with her grandfather, when a drop of Champagne fell into my mouth. That's right - I tried Champagne before my mother's milk and I believe that it was love at first taste!

I am part American/part Italian and part Spanish. In 2017, I decided to follow in the footsteps of my great grandfather, Count Camillo Claretta Assandri to form Sheehan Brothers with my two children, James and Carla. The passion for Champagne, white and red wines runs in my blood.

Nicholas-James Casdia


Nicholas attended Johnson and Wales University to study wine and the culinary arts. Shortly after, Nicholas traveled to Melbourne, Australia to intern at the world renowned and highly acclaimed, Attica Restaurant. In addition to his internship at Attica, Nicholas also interned at the German Wine Institute in Koblenz, where he received his level 3 Wine & Spirit Education Trust accreditation. Upon completion of his bachelor's degree, he has worked at “The Modern” restaurant at MOMA under Master Sommeliers, Michael Engelmann and Kyungmoon Kim. Under their guidance he went on to take the Court of Master Sommelier tests, becoming a second level Certified Sommelier. Among other restaurants, Nicholas has continued his “tour de vin” at Wine Spectator, Aldo Sohm and Olmsted restaurants in NYC leading up to his introduction to Sheehan Brothers.

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