Considering the steep slopes typical of our splendid hills where the Sartarelli wines are produced, we keep natural grassing in all our vineyards. This is done not only to avoid soil erosion but also to maintain a good level of organic substances, which means that we have good timing and when necessary we can intervene in the vineyards at any time of the year.
During the solar year there are several activities which are fundamental for the production of the Sartarelli wines.
From December to March pruning is usually carried out exclusively by hand and by calculating the right number of buds (about 30 000 per hectare).
The care taken during this phase means that we do not have to proceed with the thinning out in Summer as used to be done in the past. This is very beneficial for the vines, because with a well-balanced load of production they do not have to face vegetative stress.
From the end of April to the end of June it is time for green pruning. Green pruning is also strictly carried out by hand with the objective of selecting the best productive buds and of correctly ventilating the grape bunches.
From the middle of June to the beginning of August, depending on how ripe the grape bunches are, the vine leaves are trimmed by machines. Even in this phase, we always try not to be aggressive towards the vines with the aim of getting a good vegetative balance needed for a quality production like ours.
The care taken during this phase means that we do not have to proceed with the thinning out in Summer as used to be done in the past. This is very beneficial for the vines, because with a well-balanced load of production they do not have to face vegetative stress.
From the end of April to the end of June it is time for green pruning. Green pruning is also strictly carried out by hand with the objective of selecting the best productive buds and of correctly ventilating the grape bunches.
From the middle of June to the beginning of August, depending on how ripe the grape bunches are, the vine leaves are trimmed by machines. Even in this phase, we always try not to be aggressive towards the vines with the aim of getting a good vegetative balance needed for a quality production like ours.
Our Method
The Harvest
Grape picking is one of the most important working phases for us. It is entirely carried out by hand just like it used to be when the winery was set up.
We choose a different way of hand-picking based on the kind of wine we are harvesting the grapes for. For Sartarelli Brut and for Sartarelli Classico the grapes are carried in carts, instead for Tralivio, Balciana and Sartarelli Passito we use small crates of 15 kg each to carry the grapes to the winepresses.
From year to year it is fundamental to choose the right harvest time and harvesting stages.
Harvesting is never carried out all at once:
- Sartarelli Brut: harvest at the end of August two or three times;
- Sartarelli Classico: the harvest starts during the second week of September and is carried out two or three times;
- Tralivio: the harvest is carried out starting the third or fourth week of September and averagely in 3 different stages;
- Balciana: it is a different method since this is a late harvest. It usually starts the second or the third week of November and is carried out up to 4 times;
- Sartarelli Passito: harvest at the middle of October in 2 or 3 stages.
Harvesting is never carried out all at once:
- Sartarelli Brut: harvest at the end of August two or three times;
- Sartarelli Classico: the harvest starts during the second week of September and is carried out two or three times;
- Tralivio: the harvest is carried out starting the third or fourth week of September and averagely in 3 different stages;
- Balciana: it is a different method since this is a late harvest. It usually starts the second or the third week of November and is carried out up to 4 times;
- Sartarelli Passito: harvest at the middle of October in 2 or 3 stages.
Our Method
The Vinification
If we had to choose just one single word to describe the vinification of our grapes, we would definitely choose this one: simplicity. Simplicity means simply care, being scrupulous with timing and techniques.
At first the grapes are softly squeezed by horizontal membrane presses, then the must is immediately pumped into stainless steel tanks where we separate the lees before fermentation. After the extraction of the lees, we add the yeasts and that is when the fermentation process starts. This process usually lasts from 15 to 20 days at a constant temperature of 18-20°C. At the end of the fermentation period, decanting is carried out several times in order to clean the newly formed wine.
Both the vinification and the refinement processes take place exclusively in stainless steel tanks at a constant temperature lower than 18°C in order to enhance the aromas in the wines. Afterwards, bottling begins at different times depending on the wine produced: Sartarelli Classico is bottled in the period from March to June, Tralivio in May and June and then the other wines until the new harvest starts.
After bottling the wine is properly stored in our air conditioned warehouses at a temperature of 16°C.
Both the vinification and the refinement processes take place exclusively in stainless steel tanks at a constant temperature lower than 18°C in order to enhance the aromas in the wines. Afterwards, bottling begins at different times depending on the wine produced: Sartarelli Classico is bottled in the period from March to June, Tralivio in May and June and then the other wines until the new harvest starts.
After bottling the wine is properly stored in our air conditioned warehouses at a temperature of 16°C.
