Azienda Agricola Sarchese Tommaso
Staff Writer - April 23, 2009
Villa Sarchese, the headquarters of the Azienda Agricola (Commercial Farm) Sarchese Tommaso, is located in the municipality of Ortona, between the Adriatic coastline and the Majella Apennine range, in one of the most pleasant hillside locations in the Abruzzo region. The area is particularly favorable to viticulture and olive cultivation, and the proximity of both mountains and seaside contribute to creating an ideal environment for the Montepulciano d'Abruzzo native grape, which makes a wine appreciated worldwide.
On one hand the farm is dedicated to respecting and maintaining the traditional production values, while on the other it pays close attention to cutting edge production methods which do not harm the environment and guarantee the uncompromising quality of the final products.
Part of the Azienda Agricola Sarchese Tommaso vineyards
In addition to table grapes, the farm produces extra virgin olive oil, and wine, which markets under the Nazzareni and Avelisa brands. The two names were inspired by the Nazareni art movement which, in the 19th century stood up against the formal, classic art style of the period, giving life to one of the very first strands of Romanticism in history and literature.
The Azienda Agricola Sarchese Tommaso was founded in 1970 with the merger of two farms, one dedicated to the production of olive oil and the other to vitiviniculture, and both of which were deeply rooted in the social and cultural fabric of the Abruzzo region.
Antonino Sarchese, current head of the commercial farm
Tania Vasileva, head of marketing of the commercial farm
Historic research and memories passed down from generation to generation, reveal that the Sarchese family produced wine back in the 1880s and, at the beginning of the 20th century, a Sarchese was among the founding members of the first Cantina Sociale (Wine Coop) created in the area.
In 1970, the family started the Azienda Agricola Sarchese Tommaso to maintain total control of the production cycle, from the field to the products brought to market, thus guaranteeing the quality of the wine, olive oil and grapes sold under its brands. Pursuing the innovative trend which characterizes the Sarchese family, an estate modernization started in 1998 and continues to this day.
Azienda Agricola Sarchese Tommaso: the winery and olive press
The Azienda Agricola Sarchese Tommaso produces three wines from native vines, Trebbiano d'Abruzzo DOC and Montepulciano d'Abruzzo DOC in the red and rosato (rosť) versions, and one Chardonnay.
Montepulciano d'Abruzzo DOC
Made with 100% Montepulciano D'Abruzzo grapes cultivated mostly on hillsides and on broad plateaus with southeast exposure. The soil is mostly clayey, with good structure and deep permeability.
After a late harvest the grapes are soft pressed and the must is left to macerate with the skin. The malolactic fermentation takes place in glass-coated cement vats, then refines and matures in 100-hectoliter Slavonic oak vats.
The color is ruby red with purple highlights, which turn to garnet when aged. The perfume is winy and pleasant, with notes of ripe red fruits. To the palate it is dry, sapid, round and slightly tannic.
Trebbiano d'Abruzzo DOC
Produced with 90% Trebbiano d'Abruzzo and 10% other native white grapes allowed by the production rules, grown in almost all the estate vineyards.
Usually harvest takes place during the first ten days of September and the grapes are soft pressed. After the static cleaning, the must undergoes the alcoholic fermentation at a controlled temperature with select native yeast, then the wine is left to rest and refine for four to five months in iron vats before being bottled.
The color is light straw yellow. The nose is fresh and persistent, with delicate notes of unripe green fruit. In the mouth it is dry, persistent and harmonious.
Montepulciano D'Abruzzo DOC Cerasuolo (Rosť)
Montepulciano D'Abruzzo 100% from vineyards cultivated on a plateau enclosed by the Moro and Feltrino creeks.
Typically, harvest takes place during the first ten days of October, thus enhancing the particular cherry pink of the wine and exalting its organoleptic characteristics. After soft pressing, the grape skin is left to macerate at a low temperature for a very short time. The fermentation takes place at a low temperature in thermal iron vats, where the wine remains until the alcoholic fermentation is completed. The wine then refines and stabilizes for a short period of time in iron vats before being bottled.
The color is a lively cherry pink and the nose is delicately winy and fruity, with notes of small fruits and petals of red flowers. To the palate, it is fresh, sapid, round and harmonious, with a delicate bitter note.
The Chardonnay vineyards are cultivated at about 250 meters of elevation, in mostly alluvial soil with high sand content, well drained and poor of organic substances.
The harvest takes place early, in order to preserve the natural acidity. After the soft pressing, the must is left to macerate at low temperature with the grape skins. The fermentation takes place in small iron vats at controlled temperature, with select yeast which enhance the grape characteristics.
The color is light straw yellow with greenish highlights. To the nose it is delicate, with abundant notes of mostly tropical fruits. In the mouth it is fresh, persistent, round and particularly delicate.