I vini e le nostre cantine
Salis 1637 between tradition and modernity
Our company
1869: The first bottle.
The Salis 1637 is between real productive, great prestige and reference of Valtellina. The company premises and the productive structure are found in Tirano as well as the refining cellars which are originally from the XVII century.
The new productive structure – inaugurated with the harvest 2003 – can be found a few hundred meters from the Salis Palace (the historical centre of the wine cellar) and this has allowed the company to widen the more technical part dedicated to the wine making (being equipped with most advanced and modern stainless steel containers) the bottling is done by an innovative system of cork vacuuming and the stocking of the bottles.
The seventeenth century cellars of the palace, dug into the stone, welcome the wines that are destined to a long ageing process in barrels or barriques and the successive sharpening in the bottle. The Count Sertoli Salis in fact has alloyed its name to the production of the wine for over four hundred years already in the 600s of Nobile birth, the most precious valtellinesi wines were supplied the to the Count of the Empire of Asburgo and some other Nobile Grigionesi families in Valtellina.
The Salis 1637 is between real productive, great prestige and reference of Valtellina. The company premises and the productive structure are found in Tirano as well as the refining cellars which are originally from the XVII century.
The new productive structure – inaugurated with the harvest 2003 – can be found a few hundred meters from the Salis Palace (the historical centre of the wine cellar) and this has allowed the company to widen the more technical part dedicated to the wine making (being equipped with most advanced and modern stainless steel containers) the bottling is done by an innovative system of cork vacuuming and the stocking of the bottles.
The seventeenth century cellars of the palace, dug into the stone, welcome the wines that are destined to a long ageing process in barrels or barriques and the successive sharpening in the bottle. The Count Sertoli Salis in fact has alloyed its name to the production of the wine for over four hundred years already in the 600s of Nobile birth, the most precious valtellinesi wines were supplied the to the Count of the Empire of Asburgo and some other Nobile Grigionesi families in Valtellina.
Our vines
The Salis 1637, apart from the cultivation of their own vines, acquire grapes from grape farmers that, from an agronomic point of view, they are controlled and supervised directly from the company. The vines are located exclusively in terrace cultivation zones DOC e DOCG of Valtellina, and are cultivated disposed in lines in the direction along the North-south slopes of the mountain. All of the cultivation operations are closely cared for by hand from germination; detailed attention is paid during the harvest and the grapes are carefully selected at the beginning to obtain a better level of quality.
The total area of the vines from Salis 1637 is about 4.000.
The vines are raised in Guyot and in every hector there are around 80 q.li
The total area of the vines from Salis 1637 is about 4.000.
The vines are raised in Guyot and in every hector there are around 80 q.li
Position and climate
The vines on the Rhaetia slopes (found on the east-west facing north) for about fifty Km and reach up to 700 m altitude, they have a particular micro-climate; in the winter it is difficult that the snow will last long and the land will freeze there.
Given the structure and the position of the mountain scope, the cure of the vines is done by hand, just like the harvest: in some cases the vines can be reached by a 30 minute climb.
Given the structure and the position of the mountain scope, the cure of the vines is done by hand, just like the harvest: in some cases the vines can be reached by a 30 minute climb.
The vines
On the line of continuity and respect for the local productive traditions, the Salis 1637, also through careful technical and historical research have recuperated the antique wines and valued particular details and methods in winemaking.
The company has operated a strict and intended selection of the vineyards located in the best zones of production, with a detailed attention of the best crus for geological conformation, exposure and micro-climate, the aim is to obtain and produce wines of quality that are the expression of the territory.
In these cultivations the vine Nebbiolo (Chiavennasca) finds the right atmosphere in order to develop its potentialities to obtain elegant and structured wines, adapted for a long aging process.
Some varieties also present are Rose Berry of which Rossola nera (black), Pignola valtellinese and Fortana (Brugnola), from which we can obtain the finest and most perfuse wines adapted for an immediate consumption. These grapes are adapted also for white wine making. The production comprises important wines that can be distinguished from the panorama of the production of their qualitative level and excellence.
The company has operated a strict and intended selection of the vineyards located in the best zones of production, with a detailed attention of the best crus for geological conformation, exposure and micro-climate, the aim is to obtain and produce wines of quality that are the expression of the territory.
In these cultivations the vine Nebbiolo (Chiavennasca) finds the right atmosphere in order to develop its potentialities to obtain elegant and structured wines, adapted for a long aging process.
Some varieties also present are Rose Berry of which Rossola nera (black), Pignola valtellinese and Fortana (Brugnola), from which we can obtain the finest and most perfuse wines adapted for an immediate consumption. These grapes are adapted also for white wine making. The production comprises important wines that can be distinguished from the panorama of the production of their qualitative level and excellence.
Our Wines
The wine harvest 2006, the productive line and the cure of the wines is left in the hands of two wine-making expert consultants; Vittorio Fiore e Barbara Tamburini. They have the honour of “signing” the precious production labels.
Apart from the traditional production of DOC e DOCG (of which the red from Valtellina and the Valtellina Superior Sassella, Inferno e Grumello) the Salis 1637 produces a wide range of Named wines well known for their quality, Some of the Salis wines are named from parts of the palace, such as: The Sforzato Canua (the first red in Lombardy with vintage year 2002 and many times has been distinguished from the most principle Guides in the sector.), the Valtellina Superior “Capo di Terra” and “Corte della Meridiana” (this last one obtained with the ancient valtellinese practice of “strengthening” the is the addition of the slightly withered grapes left to must fresh), the Saloncello (IGT slopes on the Rhaetia of Sondrio) and the two whites “Torre della Sirena” e “la Nevera”(produced from the Chiavennasca grapes made into white wine and from antique Valtellinesi wines the red skin, la Pignola e la Rossola).
The traditional range has become enriched recently with two new wines: the Baccalitt (an immediate wine, (can be consumed early after bottling, a table wine used for a daily consumption) and prestigious Sforzato Feudo dei Conti, a wine with great consistence, a fruit form the strictest selection of grapes, an excellence of Valtellina which is produced only in exceptional vintage years.
Apart from the traditional production of DOC e DOCG (of which the red from Valtellina and the Valtellina Superior Sassella, Inferno e Grumello) the Salis 1637 produces a wide range of Named wines well known for their quality, Some of the Salis wines are named from parts of the palace, such as: The Sforzato Canua (the first red in Lombardy with vintage year 2002 and many times has been distinguished from the most principle Guides in the sector.), the Valtellina Superior “Capo di Terra” and “Corte della Meridiana” (this last one obtained with the ancient valtellinese practice of “strengthening” the is the addition of the slightly withered grapes left to must fresh), the Saloncello (IGT slopes on the Rhaetia of Sondrio) and the two whites “Torre della Sirena” e “la Nevera”(produced from the Chiavennasca grapes made into white wine and from antique Valtellinesi wines the red skin, la Pignola e la Rossola).
The traditional range has become enriched recently with two new wines: the Baccalitt (an immediate wine, (can be consumed early after bottling, a table wine used for a daily consumption) and prestigious Sforzato Feudo dei Conti, a wine with great consistence, a fruit form the strictest selection of grapes, an excellence of Valtellina which is produced only in exceptional vintage years.
The Market
The company is currently present with its own wines mainly in Italy (70%) but it possesses market shares (30% subdivided between Switzerland, United States, Scandinavian countries, and the far East), but with intention of widening to new markets, an increase, and an existing reinforcement.
From the point of view of the customers, 90% of the sales regard the ho.re.ca channel; a small part consists of private clients (that buy directly from the wine cellar).
From the point of view of the customers, 90% of the sales regard the ho.re.ca channel; a small part consists of private clients (that buy directly from the wine cellar).
A basic sense of winemaking
Our company makes around 3000 of the grape Nebbiolo with a red peel locally denominated Chiavennasca. With these grapes we produce all of our classic wines from Valtellina (Valtellina red, Sassella, Inferno e Grumello ) and other wines which we call mitile because they are given the names of some particular areas of the palace (Corte della meridiana, Capo di Terra, Canua e Saloncello).
Apart from the red wines we also produce three types of white wines (Chiavennasca, Torre della Sirena, Torre della Sirena barricato) always using the grape with red skin. This is possible because of the white wine making process. A particular technical process where the must is separated immediately after the pressing process of the skin, where we find the anthocyanin that give the typical red colour to the wine, thanks to the use of the pneumatic press.
The fermentation of the white must continues for about ten days at a maximum temperature between 18° - 20° C.
As to the red wines, the procedure is that of the withering out in the open, the pressed and squeezed grapes are put into vats in a conic from 70 qli, Thermos controlled where the alcoholic fermentation is activated by the addition of selected yeasts leaving the skins in contact with the air in order to render the mechanical participations of mixing, thanks to this we improve the extraction of the colour and the Nobile tannins are improved.
The fermentation process of the red wines has a duration of about seven days during which the sugar is transformed into alcohol, at a maximum temperature of about 25° - 30° C. At the end of the fermentation process the wine is passed through the press so as to separate the wine called “flower” and the separation of the skin, after which these skin parts are transferred to the distillery.
The next production phases after the vinification are in the wine decanting: the first 48 hours after the separation, the second after 10 days. During the malolactic fermentation the wine is constantly monitored in its fundamental parameters (Alco, after that, total acid, volatile acidity, sugar residue). At the end of the fermentation process the malico acid disappears and the total acidity stabilizes at around 6 mg. /lt.
When the fundamental parameters are stable the wine passes from the vinificazione zone to the aging zone of the wine making, where based on the destination, the date of the grape and the company, it will begin its refinement time in stainless steel containers, or in wooden barriques, following the regulations of production.
A particular technique is that of the “Sforzato” (a singular and rare wine) which differs substantially from the classics, for the following reasons:
Apart from the red wines we also produce three types of white wines (Chiavennasca, Torre della Sirena, Torre della Sirena barricato) always using the grape with red skin. This is possible because of the white wine making process. A particular technical process where the must is separated immediately after the pressing process of the skin, where we find the anthocyanin that give the typical red colour to the wine, thanks to the use of the pneumatic press.
The fermentation of the white must continues for about ten days at a maximum temperature between 18° - 20° C.
As to the red wines, the procedure is that of the withering out in the open, the pressed and squeezed grapes are put into vats in a conic from 70 qli, Thermos controlled where the alcoholic fermentation is activated by the addition of selected yeasts leaving the skins in contact with the air in order to render the mechanical participations of mixing, thanks to this we improve the extraction of the colour and the Nobile tannins are improved.
The fermentation process of the red wines has a duration of about seven days during which the sugar is transformed into alcohol, at a maximum temperature of about 25° - 30° C. At the end of the fermentation process the wine is passed through the press so as to separate the wine called “flower” and the separation of the skin, after which these skin parts are transferred to the distillery.
The next production phases after the vinification are in the wine decanting: the first 48 hours after the separation, the second after 10 days. During the malolactic fermentation the wine is constantly monitored in its fundamental parameters (Alco, after that, total acid, volatile acidity, sugar residue). At the end of the fermentation process the malico acid disappears and the total acidity stabilizes at around 6 mg. /lt.
When the fundamental parameters are stable the wine passes from the vinificazione zone to the aging zone of the wine making, where based on the destination, the date of the grape and the company, it will begin its refinement time in stainless steel containers, or in wooden barriques, following the regulations of production.
A particular technique is that of the “Sforzato” (a singular and rare wine) which differs substantially from the classics, for the following reasons:
- The grape is not fresh it has gone through the process of withering that lasts about three months during which it losses about 50% of its weight, concentrating more on the sugar content.
- The alcoholic fermentation has lasted fifteen days.
- The ageing process is exclusively done in the wooded barriques.
Other products
La Salis 1637 also propose a line of typical foods from the Valle which have the label “Alta Valtellina”.
Confections of fruit and several types of honey (also with dried fruit) adapted to accompany seasoned and savoured cheeses and pastes (a delicious cream made from chestnuts), the classic pizzoccheri, le tagliatelle cooked in sforzato Canua and the “Bisciola” the classic and typical valtellinese desserts made with nuts, sultanas and dried figs.
The products from “Alta Valtellina” (high Valtellina) are carefully packaged; in glass hexagonal jars with wooded lids.
Confections of fruit and several types of honey (also with dried fruit) adapted to accompany seasoned and savoured cheeses and pastes (a delicious cream made from chestnuts), the classic pizzoccheri, le tagliatelle cooked in sforzato Canua and the “Bisciola” the classic and typical valtellinese desserts made with nuts, sultanas and dried figs.
The products from “Alta Valtellina” (high Valtellina) are carefully packaged; in glass hexagonal jars with wooded lids.
Contact
Salis 1637
via Stelvio, 18 - 23037 Tirano (SO)
tel.+ 39 0342 710404 fax 0342 710428
Sito: www.sertolisalis.com - E-mail:
via Stelvio, 18 - 23037 Tirano (SO)
tel.+ 39 0342 710404 fax 0342 710428
Sito: www.sertolisalis.com - E-mail:
Attached files