FATTORIA SARDI

09/09/2021 0 Comments

Inglese In the north-west of Tuscany, in a land wedged between the Apuan Alps and the Tirreno Sea, the wines of the Fattoria Sardi are born, obtained from certified organic grapes. The company includes woods, arable fields, olive groves and 18 hectares of specialized vineyards.

Matteo and Mina take care of their company with passion, with a clear vision on the best way to preserve it over time

Matteo: “My goal is to make the land that my family has guarded for generations more and more sustainable. Hence the choice to offer our consumers terroir wines produced with certified organic grapes and increasingly bio-dynamic. “

Mina: “For a Tuscan company, the choice of mainly producing roses is unusual but the best in respect of the terroir of our company. In fact, we share the high Tirreno Sea with Provence, Corsica and Liguria, which gives a unique climate, perfect for the production of fresh, savory and often long-lived rosé wines. “

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Hover over the boxes and discover the characteristics of the wines of Fattoria Sardi

Touch the boxes and discover the characteristics of the wines of Fattoria Sardi

SEBASTIANO - Doc Colline Lucchesi Rosso

COLOR: Deep ruby red NOSE: Intense, complex and elegant NOTES: Elegant notes of dark and red berries, followed by hints of violet, spicy licorice aromas, cinnamon and an undertone of tobacco and leather ON THE PALATE: Good body supported by excellent acidity. Persistent finish and complex

FEATURES

VARIETY: Organic Merlot, Sangiovese and Cabernet Sauvignon grapes VINIFICATION AND AGING: Manual harvest. then specialty selected and destemmed carefully by hand. Grapes are pressed and then put into stainless steel vats, which then allows spontaneous fermentation to occur. Maceration time is dependent on the vintage year. Spontaneous malolactic fermentation also varies by year.

VERMENTINO: Doc Colline Lucchesi

VISUAL: Pale yellow with greenish reflections NOSE: Intense, complex and persistent. Notes of white flowers with fruity notes of pear, peach, grapefruit. Slight spicy note of green pepper and Mediterranean herbs such as sage and mint. ON THE PALATE: Fresh, full, savory and good balance. The savory finish is spicy and citric

FEATURES

VARIETY: Vermentino VINIFICATION AND AGING: Manual harvest. More or less long maceration depending on the year in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is fermented at controlled temperatures in concrete and stainless steel containers. Fermentation is spontaneous through the addition of pied de cuve born in the vineyard. Aging on fine lees for 4 months. Clarified with bentonite and filtered. The wine is added with sulphites

FATTORIA SARDI ROSSO Doc Colline Lucchesi

VISUAL: Ruby red NOSE: Intense and fragrant. Floral notes of violet and iris. Fruity notes of cherry and blackberry. Spicy notes of pepper and vanilla ON THE PALATE: Juicy, round and fresh. Good persistence

FEATURES

VARIETY: Organic Sangiovese and other red grapes. VINIFICATION AND AGING: Manual harvest. then specialty selected and destemmed carefully by hand. Grapes are pressed and then put into stainless steel vats, which then allows spontaneous fermentation to occur. Maceration time is dependent on the vintage year. Spontaneous malolactic fermentation also varies by year. The wine is aged in French oak Filtrate. The wine is added with sulphites

SEBASTIANO - Doc Colline Lucchesi Rosso

COLOR: Deep ruby red NOSE: Intense, complex and elegant NOTES: Elegant notes of dark and red berries, followed by hints of violet, spicy licorice aromas, cinnamon and an undertone of tobacco and leather ON THE PALATE: Good body supported by excellent acidity. Persistent finish and complex

FEATURES

VARIETY: Organic Merlot, Sangiovese and Cabernet Sauvignon grapes VINIFICATION AND AGING: Manual harvest. then specialty selected and destemmed carefully by hand. Grapes are pressed and then put into stainless steel vats, which then allows spontaneous fermentation to occur. Maceration time is dependent on the vintage year. Spontaneous malolactic fermentation also varies by year.

VERMENTINO: Doc Colline Lucchesi

VISUAL: Pale yellow with greenish reflections NOSE: Intense, complex and persistent. Notes of white flowers with fruity notes of pear, peach, grapefruit. Slight spicy note of green pepper and Mediterranean herbs such as sage and mint. ON THE PALATE: Fresh, full, savory and good balance. The savory finish is spicy and citric

FEATURES

VARIETY: Vermentino VINIFICATION AND AGING: Manual harvest. More or less long maceration depending on the year in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is fermented at controlled temperatures in concrete and stainless steel containers. Fermentation is spontaneous through the addition of pied de cuve born in the vineyard. Aging on fine lees for 4 months. Clarified with bentonite and filtered. The wine is added with sulphites

FATTORIA SARDI ROSSO Doc Colline Lucchesi

VISUAL: Ruby red NOSE: Intense and fragrant. Floral notes of violet and iris. Fruity notes of cherry and blackberry. Spicy notes of pepper and vanilla ON THE PALATE: Juicy, round and fresh. Good persistence

FEATURES

VARIETY: Organic Sangiovese and other red grapes. VINIFICATION AND AGING: Manual harvest. then specialty selected and destemmed carefully by hand. Grapes are pressed and then put into stainless steel vats, which then allows spontaneous fermentation to occur. Maceration time is dependent on the vintage year. Spontaneous malolactic fermentation also varies by year. The wine is aged in French oak Filtrate. The wine is added with sulphites

FATTOTIA SARDI BIANCO Doc Colline Lucchesi

VISUAL: Pale yellow with greenish reflections NOSE: Intense, fragrant and slightly aromatic. Floral notes of pink and white flowers. Notes of yellow and white pulp fruits. Slight note spiced white pepper ON THE PALATE: Juicy, fresh and savory

FEATURES

VARIETY: Organic Trebbiano, Vermentino and other white grapes VINIFICATION AND AGING: Manual harvest. More or less long maceration depending on the year in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is fermented at a controlled temperature in concrete and stainless steel containers. Fermentation is spontaneous through the addition of pied de cuve born in the vineyard. Aging on fine lees for 4 months. Clarified with bentonite and filtered. The wine is added with sulphites

FATTORIA SARDI ROSE': Igt Toscana Rosato

VISUAL: Pale pink, with nuances of onion peel and mango ON THE NOSE: Refreshing and fine. Notes of wild rose, raspberry, melon ON THE PALATE: Fresh, full, savory and good balance. The savory and fruity finish

FEATURES

VARIETY: Organic Sangiovese, Syrah and Vermentino grapes. VINIFICATION AND AGING: Manual harvest. A good part of the rosé is obtained through more or less long macerations depending on the vintage, in a pneumatic press. A small part is instead obtained by bleeding the tanks destined to give red wines. In the case of cold maceration, the juice obtained is fermented at a controlled temperature in concrete and stainless steel containers. In the case of bloodletting the juice is fermented in wood. In both cases, the removal of the juice is done at a low temperature and fermentation is spontaneous through the addition of pied de cuve born in the vineyard. Aging on fine lees for 4 months. Clarified with bentonite and filtered. The wine is added with sulphites

LE CICALE: Igt Toscana Rosato

VISUAL: Pale pink, with nuances of onion skin NOSE: Refreshing, complex and intense. Note floreali di rosa selvatica e fiori bianchi, fruttate note di lamponi ed agrumi ON THE PALATE: Fresh, full, savory and good balance. The finish is persistent, savory and silky

FEATURES

VARIETY: Sangiovese and Vermentino organic grapes. VINIFICATION AND AGING: Manual harvest. More or less long macerations depending on the vintage, in a pneumatic press. Juice racking at low temperature and spontaneous fermentation through the addition of pied de cuve born in the vineyard. Fermentation and aging are carried out in wood on fine lees. Clarified with bentonite and filtered. The wine is added with sulphites

FATTORIA SARDI BIANCO Doc Colline Lucchesi

VISUAL: Pale yellow with greenish reflections NOSE: Intense, fragrant and slightly aromatic. Floral notes of pink and white flowers. Notes of yellow and white pulp fruits. Slight note spiced white pepper ON THE PALATE: Juicy, fresh and savory

FEATURES

VARIETY: Organic Trebbiano, Vermentino and other white grapes VINIFICATION AND AGING: Manual harvest. More or less long maceration depending on the year in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is fermented at a controlled temperature in concrete and stainless steel containers. Fermentation is spontaneous through the addition of pied de cuve born in the vineyard. Aging on fine lees for 4 months. Clarified with bentonite and filtered. The wine is added with sulphites

FATTORIA SARDI ROSE': Igt Toscana Rosato

VISUAL: Pale pink, with nuances of onion peel and mango ON THE NOSE: Refreshing and fine. Notes of wild rose, raspberry, melon ON THE PALATE: Fresh, full, savory and good balance. The savory and fruity finish

FEATURES

VARIETY: Organic Sangiovese, Syrah and Vermentino grapes. VINIFICATION AND AGING: Manual harvest. A good part of the rosé is obtained through more or less long macerations depending on the vintage, in a pneumatic press. A small part is instead obtained by bleeding the tanks destined to give red wines. In the case of cold maceration, the juice obtained is fermented at a controlled temperature in concrete and stainless steel containers. In the case of bloodletting the juice is fermented in wood. In both cases, the removal of the juice is done at a low temperature and fermentation is spontaneous through the addition of pied de cuve born in the vineyard. Aging on fine lees for 4 months. Clarified with bentonite and filtered. The wine is added with sulphites

LE CICALE: Igt Toscana Rosato

VISUAL: Pale pink, with nuances of onion skin NOSE: Refreshing, complex and intense. Note floreali di rosa selvatica e fiori bianchi, fruttate note di lamponi ed agrumi ON THE PALATE: Fresh, full, savory and good balance. The finish is persistent, savory and silky

FEATURES

VARIETY: Sangiovese and Vermentino organic grapes. VINIFICATION AND AGING: Manual harvest. More or less long macerations depending on the vintage, in a pneumatic press. Juice racking at low temperature and spontaneous fermentation through the addition of pied de cuve born in the vineyard. Fermentation and aging are carried out in wood on fine lees. Clarified with bentonite and filtered. The wine is added with sulphites

VALLEBUIA Doc Colline Lucchesi Rosso

COLOR: Deep ruby red NOSE: Intense, complex and elegant NOTES: Elegant notes of dark and red berries, followed by hints of violet, spicy licorice aromas, cinnamon and an undertone of tobacco and leather ON THE PALATE: Good body supported by excellent acidity. Persistent finish and complex

FEATURES

VARIETY: Certified organic grapes, Sangiovese, Colorino and other red berries. VINIFICATION AND AGING: Manual harvest. then specialty selected and destemmed carefully by hand. Spontaneous fermentation at controlled temperature in concrete tanks. Maceration time is dependent on the vintage year. Spontaneous malolactic fermentation also varies by year. Aging in cement for 6 months. Filtrate. The wine has no added sulphites. Aging in wood. Filtrate. The wine is added with sulphites

PET-NAT : IGT Toscana Bianco Frizzante

VISUAL: Straw yellow / golden NOSE: Intense, fragrant and aromatic. Floral notes of rose, white flowers, yellow and white pulp fruits ON THE PALATE: Fresh, savory and aromatic

FEATURES

VARIETY: Certified organic Trebbiano grapes VINIFICATION AND AGING: Manual harvest. Maceration in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is placed in amphorae and stainless steel containers to be able to start the alcoholic fermentation as soon as without added yeasts, after which it is immediately bottled to carry out the fermentation in the bottle, it is therefore natural sparkling with the bottom produced by fermentation. Unfiltered and without added sulphites.

PET-NAT : IGT Toscana Rosé Frizzante

VISUAL: Antique pink NOSE: Intense, fragrant. Notes of citrus, white flowers., Yellow pulp fruits. Sulphurous notes. ON THE PALATE: Fresh and savory

FEATURES

VARIETY: Certified organic Trebbiano and Red Muscat of Hamburg grapes VINIFICATION AND AGING: Manual harvest. Maceration in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is placed in amphora and stainless steel containers to be able to begin the alcoholic fermentation without added yeasts, after which it is immediately bottled to carry out the fermentation in the bottle, it is therefore natural sparkling with the bottom produced by fermentation. Unfiltered and without added sulphites.

VALLEBUIA Doc Colline Lucchesi Rosso

COLOR: Deep ruby red NOSE: Intense, complex and elegant NOTES: Elegant notes of dark and red berries, followed by hints of violet, spicy licorice aromas, cinnamon and an undertone of tobacco and leather ON THE PALATE: Good body supported by excellent acidity. Persistent finish and complex

FEATURES

VARIETY: Certified organic grapes, Sangiovese, Colorino and other red berries. VINIFICATION AND AGING: Manual harvest. then specialty selected and destemmed carefully by hand. Spontaneous fermentation at controlled temperature in concrete tanks. Maceration time is dependent on the vintage year. Spontaneous malolactic fermentation also varies by year. Aging in cement for 6 months. Filtrate. The wine has no added sulphites. Aging in wood. Filtrate. The wine is added with sulphites

PET-NAT : IGT Toscana Bianco Frizzante

VISUAL: Straw yellow / golden NOSE: Intense, fragrant and aromatic. Floral notes of rose, white flowers, yellow and white pulp fruits ON THE PALATE: Fresh, savory and aromatic

FEATURES

VARIETY: Certified organic Trebbiano grapes VINIFICATION AND AGING: Manual harvest. Maceration in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is placed in amphorae and stainless steel containers to be able to start the alcoholic fermentation as soon as without added yeasts, after which it is immediately bottled to carry out the fermentation in the bottle, it is therefore natural sparkling with the bottom produced by fermentation. Unfiltered and without added sulphites.

PET-NAT : IGT Toscana Rosé Frizzante

VISUAL: Antique pink NOSE: Intense, fragrant. Notes of citrus, white flowers., Yellow pulp fruits. Sulphurous notes. ON THE PALATE: Fresh and savory

FEATURES

VARIETY: Certified organic Trebbiano and Red Muscat of Hamburg grapes VINIFICATION AND AGING: Manual harvest. Maceration in a pneumatic press. Soft pressing and racking of the juice at low temperature. The juice is placed in amphora and stainless steel containers to be able to begin the alcoholic fermentation without added yeasts, after which it is immediately bottled to carry out the fermentation in the bottle, it is therefore natural sparkling with the bottom produced by fermentation. Unfiltered and without added sulphites.

FATTORIA SARDI

21/03/2021 0 Comments

Nel nord-ovest della Toscana, in una terra incastonata tra le Alpi Apuane ed il mar Tirreno, nascono i vini della Fattoria Sardi, ottenuti da uve biologiche certificate. L’azienda comprende boschi, campi a seminativi, oliveti e 18 ettari di vigna specializzata.

Matteo e Mina curano con passione la loro azienda, con una visione chiara sul modo migliore per preservarla nel tempo

Matteo: “Il mio obbiettivo è rendere sempre più sostenibile la terra che da generazioni la mia famiglia custodisce. Da qui la scelta di proporre ai nostri consumatori vini di terroir prodotti con uve biologiche certificate e sempre più bio-dinamiche.”

Mina: “Per un azienda toscana, la scelta di produrre principalmente rose e’ inusuale ma la migliore nel rispetto del terroir della nostra azienda. Infatti, condividiamo con la Provenza, la Corsica e la Liguria l’alto mar Tirreno che dona un clima unico, perfetto per la produzione di vini rosati, freschi, sapidi e spesso longevi.”

Passa con il mouse sui riquadri e Scopri le caratteristiche dei vini della Fattoria Sardi

SEBASTIANO - Doc Colline Lucchesi Rosso

ALLA VISTA: Rosso granato AL NASO: Intenso, complesso ed elegante. Note floreali di violetta e fruttate, sentori di piccoli frutti neri e rossi, speziati aromi di liquirizia, cannella ed una nota di cuoio e tabacco AL PALATO:Buon corpo sorretto da un’ottima acidità. Finale persistente e complesso

CARATTERISTICHE

VARIETA': Uve Biologiche Merlot, Sangiovese e Cabernet Sauvignon VINIFICAZIONE ED AFFINAMENTO: Vendemmia manuale. Uve selezionate e diraspate. Fermentazione spontanea a temperatura controllata in vasche di cemento ed acciaio inox. Macerazione più o meno lunga a seconda delle annate. Malolattica spontanea.

VERMENTINO: Doc Colline Lucchesi

ALLA VISTA: Giallo pallido con riflessi verdognoli AL NASO: Intenso, complesso e persistente. Note di fiori bianchi con fruttose note di pera, pesca, pompelmo. Lieve nota speziata di pepe verde ed erbe mediterranee come salvia e menta. AL PALATO: Fresco, pieno, sapido e buon equilibrio. Il finale sapido è speziato e citrico

CARATTERISTICHE

VARIETA': Vermentino VINIFICAZIONE ED AFFINAMENTO: Vendemmia manuale. Macerazione più o meno lunga a seconda delle annate in pressa pneumatica. Pressatura soffice e sfecciatura del succo a bassa temperatura. Il succo è fermentato a temperature controllate in contenitori di cemento ed acciaio inox. La Fermentazione è spontanea attraverso l’aggiunta di pied de cuve nati in vigna. Affinamento su fecce fini per 4 mesi. Chiarificato con bentonite e filtrato. Il vino è aggiunto di solfiti

LE CICALE: Igt Toscana Rosato

ALLA VISTA: Rosa pallido, con sfumature di buccia di cipolla AL NASO: Rinfrescante, complesso ed intenso. Note floreali di rosa selvatica e fiori bianchi, fruttate note di lamponi ed agrumi AL PALATO: Fresco, pieno, sapido e buon equilibrio. Il finale è persistente, sapido e setoso

CARATTERISTICHE

VARIETA': Uve biologiche sangiovese e vermentino. VINIFICAZIONE ED AFFINAMENTO: Vendemmia manuale. Macerazioni più o meno lunghe a seconda delle annate, in pressa pneumatica. Sfecciatura del succo a bassa temperatura e fermentazione spontanea attraverso l’aggiunta di pied de cuve nati in vigna. La fermentazione e l’affinamento sono svolti in legno su fecce fini. Chiarificato con bentonite e filtrato. Il vino è aggiunto di solfiti

FATTORIA SARDI MADONNINA DELL'UVA Doc Colline Lucchesi rosso

Alla vista: Rosso rubino Al naso: Intenso e fragrante. Note floreali di violetta e giaggiolo. Note fruttate di ciliegia e mora. Note speziate di pepe e vaniglia. Al palato: Succoso, rotondo e fresco. Buona persistenza

CARATTERISTICHE

Varietà: Uve Biologiche Merlot. Vinificazione ed affinamento: Tutte le uve vengono vendemmiate a mano ed i grappoli sono selezionati. Poi una parte viene diraspata a mano ed un’altra lasciata intera e adagiata nelle mastelle per la vinificazione. Fer-mentazione alcolica spontanea. Macerazione più o meno lunga a seconda delle annate. Fermentazione malolattica spontanea. Affinamento in legno. Grazie alla sua rotondità e freschezza, il Fattoria Sardi Merlot “Madon-nina dell’Uva” è un vino rosso da tutto pasto e da tutte le stagioni. Si apprezza a temperatura di 18°C. Durante l’estate può essere servito più fresco

FATTORIA SARDI ROSE': Igt Toscana Rosato

ALLA VISTA: Rosa pallido, con sfumature di buccia di cipolla e mango AL NASO: Rinfrescante e fine. Note di rosa selvatica, lampone, melone AL PALATO: Fresco, pieno, sapido e buon equilibrio. Il finale sapido e fruttato

CARATTERISTICHE

VARIETA': Uve biologiche sangiovese, syrah e vermentino. VINIFICAZIONE ED AFFINAMENTO: Vendemmia manuale. Una buona parte del rosato è ottenuto attraverso macerazioni più o meno lunghe a seconda delle annate, in pressa pneumatica. Una piccola parte è invece ottenuta salassando le vasche destinate a dare vini rossi. Nel caso della macerazione a freddo il succo ottenuto è fermentato a temperatura controllata in contenitori di cemento ed acciaio inox. Nel caso dei salassi il succo è fermentato in legno. In entrambi i casi la sfecciatura del succo è fatta a bassa temperatura e la fermentazione è spontanea attraverso l’aggiunta di pied de cuve nati in vigna. Affinamento su fecce fini per 4 mesi. Chiarificato con bentonite e filtrato. Il vino è aggiunto di solfiti

VALLEBUIA Doc Colline Lucchesi Rosso

ALLA VISTA: Rosso granato AL NASO: Intenso, complesso ed elegante. Note floreali di violetta e fruttate, sentori di piccoli frutti neri e rossi, speziati aromi di liquirizia, cannella ed una nota di cuoio e tabacco AL PALATO:Buon corpo sorretto da un’ottima acidità. Finale persistente e complesso

CARATTERISTICHE

VARIETA': Uve biologiche certificate, sangiovese, colorino ed altre bacche rosse. VINIFICAZIONE ED AFFINAMENTO: Vendemmia manuale. Uve selezionate e diraspate. Fermentazione spontanea a temperatura controllata in vasche di cemento. Macerazione più o meno lunga a seconda delle annate. Malolattica spontanea. Affinamento in cemento per 6 mesi. Filtrato. Il vino non è aggiunto di solfitiAffinamento in legno. Filtrato. Il vino è aggiunto di solfiti

VALLEBUIA BIANCO Doc Colline Lucchesi

ALLA VISTA: Giallo pallido con riflessi verdognoli AL NASO: Intenso, fragrante e leggermente aromatico. Note floreali di rosa e fiori bianchi. Note di frutti a polpa gialla e bianca. Lieve nota speziata di pepe bianco AL PALATO: Succoso, fresco e sapido

CARATTERISTICHE

VARIETA': Uve Biologiche Trebbiano, Vermentino ed altre uve bianche VINIFICAZIONE ED AFFINAMENTO: Vendemmia manuale. Macerazione più o meno lunga a seconda delle annate in pressa pneumatica. Pressatura soffice e sfecciatura del succo a bassa temperatura. Il succo è fermentato a temperatura controllata in contenitori di cemento ed acciaio inox. La Fermentazione è spontanea attraverso l’aggiunta di pied de cuve nati in vigna. Affinamento su fecce fini per 4 mesi. Chiarificato con bentonite e filtrato. Il vino è aggiunto di solfiti