Winery Fattoria Artimino | Viale Papa Giovanni XXIII, 1 59015 Artimino - Carmignano
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Winery Fattoria Artimino, Carmignano, Prato, Tuscany
The Winery Fattoria Artimino, Carmignano, Prato, Tuscany is surrounded by 732 hectares of land and looks back on a history of man, fertile soil and wine.
84 hectares of wonderful vineyards orientated towards the south and a multitude of vines are connected to this soil and its historic traditions: the Sangiovese, the Cabernet Sauvignon, the Canaiolo, the Trebbiano, the San Colombano, the Mammolo, and the Occhio di Pernice.
Moreover there are 162 hectares of olive groves with 23.300 trees, and the olives of these trees make a wonderful Extra Vergine Olive Oil after being pressed cold with mill stones.
Innovation advances research on improving the quality of wine production.
The estate „Fattoria di Artimino“ with its 2500 sqm and its new wine cellars disposes of the most advanced technology and modern production plants.
The suitability of this great soil for winegrowing has been known since the époque of the Etruscans, who turned this region into a center of agriculture and concentrated in particularly on the cultivation of vines and olives.
Later on a declaration from Cosimo III de Medici refers to this territory, and the declaration constitutes the first legislative example of an “indication of origin”. Today this serves us as the foundation for the continuation of our quality standards.
The vines have two cycles, a life cycle and an annual growth cycle.
The life cycle starts with the creation of a new vineyard. The young vines don‘t carry fruit for the first three or four years and normally it takes until the fifth year for them to grow grapes, suitable for winemaking.
The grapes become better suited for vinification with the advancing growth and only after about 20 years the plant reaches its peak in crop yield. While from this day on the quality of the grapes continues to increase, the productivity, meaning the crop of the vines, declines with aging until reaching the stage of complete unproductivity and the subsequent death of the vine.
The annual growth cycle refers to the adaption to the seasons that are all equally important to reach an excellent result in the summer.
During winter a first so called “dry” cut is made on the vines. Here the objectives regarding the quantity of the production are decided and the cuts on the grapevines stabilize the buds that later on become grapes. In the spring the vines are cut once more in order to influence the physiognomy of the plants and to support the growth and the correct insolation of the grapes. Then in June the first little grape capitula appear among the leaves of the vine – even though they are still green, hard and rich in chlorophyll and still very different to those grapes that bring joy to the winemakers in September.
In July life starts with the „Invaiatura“ – the adolescence, or the moment the green grapes turn yellow in the case of white grapes or violet-blue in the case of red grapes. At this point of the cycle one of the most controversial methods in winemaking needs to be applied, if desired. For generations and up to today, the opinions among winemakers differ regarding the thinning of the grape crop, the green harvest.
During the green harvest about 30% of the grape crop is cut back, yet only the less exposed or more immature grapes are cut and left on the soil. This technique is somewhat of a sacrilege of the older winemakers, formed by times and mentalities of abundance and maximized exploitation of the earth. The thinning allows the plant to distribute the resources that it absorbed all through the year among fewer grapes, thus increasing the quality of the grapes and the nectar.
The next stage is the grape harvest. The harvest can turn out as a real dilemma for the winemaker, as just a single day the harvest is delayed can have an immense impact on the quality of the grape and at the same time the winemaker always bears the risk that a hailstorm or strong rainfall could destroy the entire harvest.
Even though the instrumental analytics of modern technology simplify many aspects of agricultural production, the success of a harvest still depends largely on men. Yet there is a romantic implication to this as it can thus be concluded that wine can never be a pure industrial product.
The crop is put in boxes and piled in the wine cellars in a way that the grapes cannot be crushed, in order to avoid an untimely, unwanted fermentation.
The crushing of the grapes is conducted softly with a pneumatic wine press to extract the must from the grapes. The rachis (the stem) and shells of the fruit are removed immediately for the production of white wine. In the case of red wine though, the stems and shells are left in the must for 7 to 14 days depending on the desired label.
This stage of winemaking, also called “Enfleurage”, is followed by the stabilization and filtering until a certain moment in the production process is reached, when decisions about the desired final product need to be made. At this point a fundamental change is sets in motion, when the grape juice is transformed into wine by alcoholic fermentation.
The younger wines now have to rest for a few months in steel barrels before they are filled in glass bottles. The wines that are meant to age to become “Carmignano” or “Riserva” wines need to be stored in wooden barrels for the typical color. These barrels are called „Barriques“, and are made from French oak. The regular capacity is 225 liters, yet there are even bigger ones that hold up to 50 hectoliters.
Storage can take up to 12-24 months during which the wine passes different stages of malolactic fermentation.
After this long time of storage, the wine is filled in bottles, where it continues to age and develop the desired aroma before being brought on the market. This stage of storage is rather short for young wines, yet the wines that are chosen to be sold as aged wines stay in bottle storage for a long time.
Here the long process of winemaking ends and a new process, the refinement in the bottles, begins. This process can take decades. How long the wine is refined in the bottle depends very much on the label, the storage conditions and the desired characteristics of the wine.
The development of special characteristics never ends, as the character of the wine changes repeatedly throughout the years and always new flavors emerge during the long quest for this one bottle, that does not only convince with a unique flavor but also reflects the passion and dedication of its creation.
Direction
Fattoria Artimino
Viale Papa Giovanni XXIII, 1 59015 Artimino - Carmignano
Italy
Fattoria Artimino
Viale Papa Giovanni XXIII, 1 59015 Artimino - Carmignano
Italy
+39-0558751421
"Good wine and Vin Santo from the region!"
Winery Fattoria Artimino, Carmignano, Prato, Tuscany
The Winery Fattoria Artimino, Carmignano, Prato, Tuscany is surrounded by 732 hectares of land and looks back on a history of man, fertile soil and wine.
84 hectares of wonderful vineyards orientated towards the south and a multitude of vines are connected to this soil and its historic traditions: the Sangiovese, the Cabernet Sauvignon, the Canaiolo, the Trebbiano, the San Colombano, the Mammolo, and the Occhio di Pernice.
Moreover there are 162 hectares of olive groves with 23.300 trees, and the olives of these trees make a wonderful Extra Vergine Olive Oil after being pressed cold with mill stones.
Innovation advances research on improving the quality of wine production.
The estate „Fattoria di Artimino“ with its 2500 sqm and its new wine cellars disposes of the most advanced technology and modern production plants.
The suitability of this great soil for winegrowing has been known since the époque of the Etruscans, who turned this region into a center of agriculture and concentrated in particularly on the cultivation of vines and olives.
Later on a declaration from Cosimo III de Medici refers to this territory, and the declaration constitutes the first legislative example of an “indication of origin”. Today this serves us as the foundation for the continuation of our quality standards.
The vines have two cycles, a life cycle and an annual growth cycle.
The life cycle starts with the creation of a new vineyard. The young vines don‘t carry fruit for the first three or four years and normally it takes until the fifth year for them to grow grapes, suitable for winemaking.
The grapes become better suited for vinification with the advancing growth and only after about 20 years the plant reaches its peak in crop yield. While from this day on the quality of the grapes continues to increase, the productivity, meaning the crop of the vines, declines with aging until reaching the stage of complete unproductivity and the subsequent death of the vine.
The annual growth cycle refers to the adaption to the seasons that are all equally important to reach an excellent result in the summer.
During winter a first so called “dry” cut is made on the vines. Here the objectives regarding the quantity of the production are decided and the cuts on the grapevines stabilize the buds that later on become grapes. In the spring the vines are cut once more in order to influence the physiognomy of the plants and to support the growth and the correct insolation of the grapes. Then in June the first little grape capitula appear among the leaves of the vine – even though they are still green, hard and rich in chlorophyll and still very different to those grapes that bring joy to the winemakers in September.
In July life starts with the „Invaiatura“ – the adolescence, or the moment the green grapes turn yellow in the case of white grapes or violet-blue in the case of red grapes. At this point of the cycle one of the most controversial methods in winemaking needs to be applied, if desired. For generations and up to today, the opinions among winemakers differ regarding the thinning of the grape crop, the green harvest.
During the green harvest about 30% of the grape crop is cut back, yet only the less exposed or more immature grapes are cut and left on the soil. This technique is somewhat of a sacrilege of the older winemakers, formed by times and mentalities of abundance and maximized exploitation of the earth. The thinning allows the plant to distribute the resources that it absorbed all through the year among fewer grapes, thus increasing the quality of the grapes and the nectar.
The next stage is the grape harvest. The harvest can turn out as a real dilemma for the winemaker, as just a single day the harvest is delayed can have an immense impact on the quality of the grape and at the same time the winemaker always bears the risk that a hailstorm or strong rainfall could destroy the entire harvest.
Even though the instrumental analytics of modern technology simplify many aspects of agricultural production, the success of a harvest still depends largely on men. Yet there is a romantic implication to this as it can thus be concluded that wine can never be a pure industrial product.
The crop is put in boxes and piled in the wine cellars in a way that the grapes cannot be crushed, in order to avoid an untimely, unwanted fermentation.
The crushing of the grapes is conducted softly with a pneumatic wine press to extract the must from the grapes. The rachis (the stem) and shells of the fruit are removed immediately for the production of white wine. In the case of red wine though, the stems and shells are left in the must for 7 to 14 days depending on the desired label.
This stage of winemaking, also called “Enfleurage”, is followed by the stabilization and filtering until a certain moment in the production process is reached, when decisions about the desired final product need to be made. At this point a fundamental change is sets in motion, when the grape juice is transformed into wine by alcoholic fermentation.
The younger wines now have to rest for a few months in steel barrels before they are filled in glass bottles. The wines that are meant to age to become “Carmignano” or “Riserva” wines need to be stored in wooden barrels for the typical color. These barrels are called „Barriques“, and are made from French oak. The regular capacity is 225 liters, yet there are even bigger ones that hold up to 50 hectoliters.
Storage can take up to 12-24 months during which the wine passes different stages of malolactic fermentation.
After this long time of storage, the wine is filled in bottles, where it continues to age and develop the desired aroma before being brought on the market. This stage of storage is rather short for young wines, yet the wines that are chosen to be sold as aged wines stay in bottle storage for a long time.
Here the long process of winemaking ends and a new process, the refinement in the bottles, begins. This process can take decades. How long the wine is refined in the bottle depends very much on the label, the storage conditions and the desired characteristics of the wine.
The development of special characteristics never ends, as the character of the wine changes repeatedly throughout the years and always new flavors emerge during the long quest for this one bottle, that does not only convince with a unique flavor but also reflects the passion and dedication of its creation.
Natalie Fritsch F&F GbR
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Winery Fattoria Artimino
Winery Fattoria Artimino, Carmignano, Prato, Tuscany
The Winery Fattoria Artimino, Carmignano, Prato, Tuscany is surrounded by 732 hectares of land and looks back on a history of man, fertile soil and wine.
84 hectares of wonderful vineyards orientated towards the south and a multitude of vines are connected to this soil and its historic traditions: the Sangiovese, the Cabernet Sauvignon, the Canaiolo, the Trebbiano, the San Colombano, the Mammolo, and the Occhio di Pernice.
Moreover there are 162 hectares of olive groves with 23.300 trees, and the olives of these trees make a wonderful Extra Vergine Olive Oil after being pressed cold with mill stones.
Innovation advances research on improving the quality of wine production.
The estate „Fattoria di Artimino“ with its 2500 sqm and its new wine cellars disposes of the most advanced technology and modern production plants.
The suitability of this great soil for winegrowing has been known since the époque of the Etruscans, who turned this region into a center of agriculture and concentrated in particularly on the cultivation of vines and olives.
Later on a declaration from Cosimo III de Medici refers to this territory, and the declaration constitutes the first legislative example of an “indication of origin”. Today this serves us as the foundation for the continuation of our quality standards.
The vines have two cycles, a life cycle and an annual growth cycle.
The life cycle starts with the creation of a new vineyard. The young vines don‘t carry fruit for the first three or four years and normally it takes until the fifth year for them to grow grapes, suitable for winemaking.
The grapes become better suited for vinification with the advancing growth and only after about 20 years the plant reaches its peak in crop yield. While from this day on the quality of the grapes continues to increase, the productivity, meaning the crop of the vines, declines with aging until reaching the stage of complete unproductivity and the subsequent death of the vine.
The annual growth cycle refers to the adaption to the seasons that are all equally important to reach an excellent result in the summer.
During winter a first so called “dry” cut is made on the vines. Here the objectives regarding the quantity of the production are decided and the cuts on the grapevines stabilize the buds that later on become grapes. In the spring the vines are cut once more in order to influence the physiognomy of the plants and to support the growth and the correct insolation of the grapes. Then in June the first little grape capitula appear among the leaves of the vine – even though they are still green, hard and rich in chlorophyll and still very different to those grapes that bring joy to the winemakers in September.
In July life starts with the „Invaiatura“ – the adolescence, or the moment the green grapes turn yellow in the case of white grapes or violet-blue in the case of red grapes. At this point of the cycle one of the most controversial methods in winemaking needs to be applied, if desired. For generations and up to today, the opinions among winemakers differ regarding the thinning of the grape crop, the green harvest.
During the green harvest about 30% of the grape crop is cut back, yet only the less exposed or more immature grapes are cut and left on the soil. This technique is somewhat of a sacrilege of the older winemakers, formed by times and mentalities of abundance and maximized exploitation of the earth. The thinning allows the plant to distribute the resources that it absorbed all through the year among fewer grapes, thus increasing the quality of the grapes and the nectar.
The next stage is the grape harvest. The harvest can turn out as a real dilemma for the winemaker, as just a single day the harvest is delayed can have an immense impact on the quality of the grape and at the same time the winemaker always bears the risk that a hailstorm or strong rainfall could destroy the entire harvest.
Even though the instrumental analytics of modern technology simplify many aspects of agricultural production, the success of a harvest still depends largely on men. Yet there is a romantic implication to this as it can thus be concluded that wine can never be a pure industrial product.
The crop is put in boxes and piled in the wine cellars in a way that the grapes cannot be crushed, in order to avoid an untimely, unwanted fermentation.
The crushing of the grapes is conducted softly with a pneumatic wine press to extract the must from the grapes. The rachis (the stem) and shells of the fruit are removed immediately for the production of white wine. In the case of red wine though, the stems and shells are left in the must for 7 to 14 days depending on the desired label.
This stage of winemaking, also called “Enfleurage”, is followed by the stabilization and filtering until a certain moment in the production process is reached, when decisions about the desired final product need to be made. At this point a fundamental change is sets in motion, when the grape juice is transformed into wine by alcoholic fermentation.
The younger wines now have to rest for a few months in steel barrels before they are filled in glass bottles. The wines that are meant to age to become “Carmignano” or “Riserva” wines need to be stored in wooden barrels for the typical color. These barrels are called „Barriques“, and are made from French oak. The regular capacity is 225 liters, yet there are even bigger ones that hold up to 50 hectoliters.
Storage can take up to 12-24 months during which the wine passes different stages of malolactic fermentation.
After this long time of storage, the wine is filled in bottles, where it continues to age and develop the desired aroma before being brought on the market. This stage of storage is rather short for young wines, yet the wines that are chosen to be sold as aged wines stay in bottle storage for a long time.
Here the long process of winemaking ends and a new process, the refinement in the bottles, begins. This process can take decades. How long the wine is refined in the bottle depends very much on the label, the storage conditions and the desired characteristics of the wine.
The development of special characteristics never ends, as the character of the wine changes repeatedly throughout the years and always new flavors emerge during the long quest for this one bottle, that does not only convince with a unique flavor but also reflects the passion and dedication of its creation.
Viale Papa Giovanni XXIII, 1 59015 Artimino - Carmignano,
Tuscany
it
Latitude: 43 deg 46 min 48 sec N
Longitude: 11 deg 2 min 24 dec W
http://maps.google.com/maps?f=d&hl=en&geocode=&saddr=&ie=UTF8&z=6&daddr=Tuscany,Viale Papa Giovanni XXIII, 1 59015 Artimino - Carmignano Prato
