Bartali winery

BARTALI

TOSCANA

In 1927, Alberto Bartali and his wife Leda Pucci founded the estate in the heart of the Chianti zone, on the slopes of the hill on which stands the town of Monteriggioni. Under the management of their son Rivo, the estate took on a more important role in the wine market, extending know-how and commitment to a high quality production. The passion and love for the Tuscan land were passed down from Rivo to his children Alberto, Wanda and Maria, and Wanda’s husband Marco, whose joint efforts consolidated and developed the estate.

Today, the family tradition continues with their children Filippo, Linda and Andrea.

The estate's capacity exceeds 18,000 hectolitres of wine, with the possibility of processing different products with utmost precision and promptness. The estate has a potential of over 2,500,000 bottles per year in the different bottle formats, which can rely on a modern and rational bottling line. 

Since the '80s, the international market has been one of the key points of the Casa Vinicola Bartali's development. Today the fruits of this passion are exported in five continents and the Alberto Bartali's family values are now shared with many different cultures.

WINES:

CHIANTI DOCG

•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after harvesting.
•COLOUR: Bright, brilliant ruby red.
•BOUQUET: Fine and fragrant with notes of fresh fruit.
•TASTE: Harmonious, round and very elegant.
•ALCOHOLIC STRENGTH: 13,5% vol.


CHIANTI DOCG FIASCO PAGLIA




•PACKAGE: Natural straw covered Fiasco. Available in 0.5L, 0.750L, 1L, 1.5L and 2L capacities.
•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 1-2 months. Bottling 6 months after harvesting.
•COLOUR: Bright, brilliant ruby red.
•BOUQUET: Fine and fragrant with notes of fresh fruit.
•TASTE: Harmonious, round and very elegant.
•ALCOHOLIC STRENGTH: 12,5% vol.



CHIANTI CLASSICO DOCG

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 3 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 16 to 18 months after harvesting. 
•COLOUR: Intense ruby red. 
•BOUQUET: Intense and fruity, with notes of ripe fruit and spices. 
•TASTE: Dry, of great quality and elegance.


SANGIOVESE DI TOSCANA IGT

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest at the end of the month of September, classic vinification with 2 daily pumpings over at a controlled temperature of 28°C and 10 days of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which takes place 10-12 months after harvesting. 
•COLOUR: Ruby red. 
•BOUQUET: Delicate scent of violets and red berries, fresh and intense. 
•TASTE: Pleasantly fresh with soft tannins and a clean and elegant finish. 
•ALCOHOLIC STRENGTH: 12% vol.


CENTALTO TOSCANA ROSSO IGT

•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo.
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and one week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which takes place 6 months after harvesting.
•COLOUR: Brilliant ruby red.
•BOUQUET: Persistent, with a delicate scent of violets and fresh fruit.
•TASTE: Round and harmonious, good body and soft tannins.
•ALCOHOLIC STRENGTH: 12% vol.

ANTICO BLASONE ROSSO

•GRAPE VARIETY: 80% Sangiovese, 20% Canaiolo. 
•PRODUCTION TECHNIQUES: Harvest in the month of September, vinification with 2 daily pumpings over at a controlled temperature of 28°C and one week of maceration. After racking and subsequent malolactic fermentation, the wine is prepared for bottling, which occurs 4 months after harvesting. 
•COLOUR: Brilliant ruby red. 
•BOUQUET: Winy and ripe. 
•TASTE: Round and harmonious, very pleasant, but not excessively demanding. 
•ALCOHOLIC STRENGTH: 12% vol.

MONTEPULCIANO D’ABRUZZO DOCG

•GRAPE VARIETY: Montepulciano D'Abruzzo 100%. 
•PRODUCTION TECHNIQUES: Harvest at the end of the month of September, classic vinification with 3 daily pumpings over at a controlled temperature of 28°C. Maceration lasts for 15 days and then there is a spontaneous malolactic fermentation. Bottling 10-12 months after harvesting. 
•COLOUR: Intense ruby red with a shade of purple. 
•BOUQUET: Intense fruitiness that evolves into spicy in time. 
•TASTE: Round and well bodied with soft and pleasant tannins. 
•ALCOHOLIC STRENGTH: 13% vol.



MORELLINO DI SCANSANO DOCG

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest in the last two weeks of September and the first week of October, vinification with 2 daily pumpings over at controlled temperature for a maceration period of 15 days. After racking the wine is matured for 4 months in oak casks and then further matured in the bottle for at least 2 months. 
•COLOUR: Deep ruby red, verging on garnet with ageing. 
•BOUQUET: Winy, intense, fine, with scents of ripe red fruits. 
•TASTE: Dry, austere, warm, slightly tannic. 
•ALCOHOLIC STRENGTH: 13,5% vol.

ROSSO DI MONTALCINO DOC

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: Harvest in the second/third decade of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 2-3 weeks of maceration. After racking the wine matures for about 12 months in oak casks and then for another 2-3 months in the bottle before being put on the market. 
•COLOUR: Deep ruby red. 
•BOUQUET: Characteristic and intensely fruity with notes of cherry and blackberry. 
•TASTE: Dry, warm and slightly tannic. 
•ALCOHOLIC STRENGTH: 13,5% vol.

VINO NOBILE DI MONTEPULCIANO DOCG

•GRAPE VARIETY: 100% Prugnolo gentile. 
•PRODUCTION TECHNIQUES: Harvest in the second half of September, vinification with 3 daily pumpings over at a controlled temperature of 28°C and 2 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is matured in Slavonia oak casks for 12-18 months and then further matured in the bottle for at least 6 months. 
•COLOUR: Ruby red, verging on garnet with ageing. 
•BOUQUET: Delicate, intense, with notes of marasca cherry and dry fruit. 
•TASTE: Dry, balanced and persistent, slightly tannic. 
•ALCOHOLIC STRENGTH: 13,5% vol.



BOLGHERI DOC

•GRAPE VARIETY: 60% Cabernet Sauvignon, 30% Merlot, 10% Cabernet Franc. 
•PRODUCTION TECHNIQUES: Mechanical harvesting starting around mid september. Pressing and destemming. Short cold maceration in small steel tanks at controllated temperature fot 26 hours. Fermentation temperatures range between 28/30°C. Maceration lasts for 15/20 days. Racking at the and of maceration. Malolactic fermentation in stell. The ageing is 12 months in repeatedly uses French aok barriquest and 3 months in the bottle. 
•COLOUR: Bright ruby red with purple hues. 
•BOUQUET: Earthy and charry aromas whit hints of vanilla. 
•TASTE: Rich, soft and mineral mouthfeel, lengthy and sapid finisch.

BRUNELLO DI MONTALCINO DOCG

•GRAPE VARIETY: 100% Sangiovese. 
•PRODUCTION TECHNIQUES: The grapes are harvested between the end of September and early October. The bunches are picked by hand and very carefully selected. Vinification takes place at controlled temperature and with 3 daily pumpings over; after a maceration of 3-4 weeks the wine is kept in oak casks for at least 24 months and bottled at least 6 months before being put on the market, which takes place 5 years after harvesting. 
•COLOUR: Deep ruby red, verging on garnet with ageing. 
•BOUQUET: Slightly ethereal, then intense. 
•TASTE: Dry, warm, robust and lively. 
•ALCOHOLIC STRENGTH: 13,5% vol.

VERNACCIA DI SAN GIMINIANO DOCG

•GRAPE VARIETY: 100% Vernaccia di San Gimignano. 
•PRODUCTION TECHNIQUES: The grapes harvested in the second week of September are pressed very softly. Vinification takes place at a controlled temperature of 16°C in stainless steel vats. After maturing 3-4 months on fine lees the wine is stabilised and then bottled. 
•COLOUR: Light straw yellow. 
•BOUQUET: Intense, floral and fruity. 
•TASTE: Dry, fresh and with good persistence, harmonious, with a characteristic bitter aftertaste (bitter almond). 
•ALCOHOLIC STRENGTH: 12% vol.



ORVIETO DOC

•GRAPE VARIETY: 60% Trebbiano Toscano, 20% Canaiolo Bianco, 20% Grechetto. 
•PRODUCTION TECHNIQUES: The grapes are harvested in the month of September and pressed softly. Vinification takes place at a controlled temperature of 18°C. After racking the wine is kept in stainless steel vats for 2 months to complete its maturation process on fine lees and is then bottled. 
•COLOUR: Light golden yellow. 
•BOUQUET: Delicate, pleasant, with scents of fresh fruit. 
•TASTE: Dry, fresh, slightly bitter, full and velvety. 
•ALCOHOLIC STRENGTH: 12% vol.

CENTALTO TOSCANA BIANCO IGT

•GRAPE VARIETY: 80% Trebbiano, 20% Malvasia. 
•PRODUCTION TECHNIQUES: The grapes harvested in the month of September are pressed very softly. Vinification takes place at a controlled temperature of 18°C and, once fermentation is over, the wine is stabilised and then bottled. 
•COLOUR: Light straw yellow. 
•BOUQUET: Intense, with notes of white flowers. 
•TASTE: Fresh and smooth, with a good aromatic persistence. 
•ALCOHOLIC STRENGTH: 11,5% vol.

ANTICO BLASONE BIANCO 

•GRAPE VARIETY: 80% Trebbiano, 20% Malvasia. 
•PRODUCTION TECHNIQUES: The grapes harvested in the month of September are pressed very softly. Vinification takes place at a controlled temperature of 18°C and the wine is bottled approx.4 months after harvesting. 
•COLOUR: Light straw yellow. 
•BOUQUET: Good intensity with notes of white flowers. 
•TASTE: Fresh and smooth, with a good aromatic persistence. 
•ALCOHOLIC STRENGTH: 11,5% vol.