“I Saltari winery” is a project by Colognola & Sartori wineries. The aim is to continue to improve viticulture, winemaking and production of fame in the province of Verona also including a revaluation and restructuring of small wine producing areas. A ‘laboratory of studies’ has been set up for this purpose, situated in the Mezzane Valley. This valley is considered to be a new benchmark for quality and it is there that the project will achieve the best results.
The “I Saltari” vineyards are situated in Turano in the commune of S. Pietro di Lavagno. It comprises 34 hectares of which 8 are attached to the historical winery. The remaining vineyards are located in the hilly surroundings of the Mezzane valley. The vineyards are exclusively planted with indigenous varieties: Corvina, Corvinone, Rondinella and less known local varieties such as Croatina, Oseleta and the old indigenous Corbina. Planting density ranges between 3500 4000 vines per hectare, with an average yield of 1,2 – 1,5 Kg of grapes per vine.
I Saltari
The winery is named after the “Saltaro” (the person who was the vineyard’s guardian during the XVIII century ) who left an inscription on the ceiling of one of the vaults of the historical cellar in 1709.
The wine is vinified at the Sartori & Colognola wineries all done in a dedicated area, with special equipment.
Mr. Franco Bernabei, is in charge of the technical work, in collaboration with a team of winemakers from Sartori & Colognola.He has devised a strict- protocol encompassing all aspects, from viticulture to ageing:
-Geographical location
-Soil type
-Climatic influence
-Age of vines
-Biological studies
-Ability to produce grapes of good quality
The vineyards are in different locations and as such have different harvest periods, favouring optimal selection of grapes.
The grapes are harvested by hand and put in small plastic trays, they are then transported to the vinifying cellars as soon as possible, there the process begins with grape selection prior to pressing and de-stalking.
During this operation two or more people carefully follow the process in order to ensure the integrity of the product is maintained.
I Saltari follows a harvest procedure as follows:
-Part harvest of ripe grapes
-Part harvest of over ripe grapes
-Part harvest of appx. 10/15 % extra ripe grapes to promote more consistency, structure and tipicity of the product.
Harvest and vinification of the grapes are all done separately.
Vinification takes place in temperature controlled stainless steel tanks with the use of techniques such as rack & return and regular pump-overs.
After racking all three wines are kept separate and after malolactic fermentation are transferred to oak barrels which are made of different types of oak and come from different countries:
225lt Barriques
500lt Puncheons
2000-2500lt casks.
I Saltari represents the best possible fruit and oak integration available whilst maintaining the original identity of the land (Terroir) and grapes.
A very light filtration prior to bottling retains the natural characteristics of the wine. which will achieve full maturation in the bottle kept in temperature controlled cellars at 16 to 18 degree Centigrade.
The “I Saltari” vineyards are situated in Turano in the commune of S. Pietro di Lavagno. It comprises 34 hectares of which 8 are attached to the historical winery. The remaining vineyards are located in the hilly surroundings of the Mezzane valley. The vineyards are exclusively planted with indigenous varieties: Corvina, Corvinone, Rondinella and less known local varieties such as Croatina, Oseleta and the old indigenous Corbina. Planting density ranges between 3500 4000 vines per hectare, with an average yield of 1,2 – 1,5 Kg of grapes per vine.
I Saltari
The winery is named after the “Saltaro” (the person who was the vineyard’s guardian during the XVIII century ) who left an inscription on the ceiling of one of the vaults of the historical cellar in 1709.
The wine is vinified at the Sartori & Colognola wineries all done in a dedicated area, with special equipment.
Mr. Franco Bernabei, is in charge of the technical work, in collaboration with a team of winemakers from Sartori & Colognola.He has devised a strict- protocol encompassing all aspects, from viticulture to ageing:
-Geographical location
-Soil type
-Climatic influence
-Age of vines
-Biological studies
-Ability to produce grapes of good quality
The vineyards are in different locations and as such have different harvest periods, favouring optimal selection of grapes.
The grapes are harvested by hand and put in small plastic trays, they are then transported to the vinifying cellars as soon as possible, there the process begins with grape selection prior to pressing and de-stalking.
During this operation two or more people carefully follow the process in order to ensure the integrity of the product is maintained.
I Saltari follows a harvest procedure as follows:
-Part harvest of ripe grapes
-Part harvest of over ripe grapes
-Part harvest of appx. 10/15 % extra ripe grapes to promote more consistency, structure and tipicity of the product.
Harvest and vinification of the grapes are all done separately.
Vinification takes place in temperature controlled stainless steel tanks with the use of techniques such as rack & return and regular pump-overs.
After racking all three wines are kept separate and after malolactic fermentation are transferred to oak barrels which are made of different types of oak and come from different countries:
225lt Barriques
500lt Puncheons
2000-2500lt casks.
I Saltari represents the best possible fruit and oak integration available whilst maintaining the original identity of the land (Terroir) and grapes.
A very light filtration prior to bottling retains the natural characteristics of the wine. which will achieve full maturation in the bottle kept in temperature controlled cellars at 16 to 18 degree Centigrade.