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BALDARELLI

Italian wine producer in Corinaldo

Passion for wine that comes from the past

The winery is a small, family owned company, registered under the name of Valerio Baldarelli.  The company, presently, cultivates 5.5 acres of vineyard of which 1 acre is new.

Officially, the company was born in 2001, although it’s origins go back much further in time. Although, the company is registered under the name of Valerio Baldarelli the winery was initiated by his father: Gerardo Baldarelli.
 
Gerardo Baldarelli’s Great Grandfather was a farmer and he owned a wine cellar in the, then, commune of ‘Montenovo’ which is now known as ‘Ostra Vetere’.  This winery was already known as ‘Baldarelli’ but as years passed under various and questionable managements the company officially died out.  
 
The following generations remained in the agricultural industry until the present day, creating the opportunity and basis to start up the “Baldarelli Winery” as it is today.

The Baldarelli coat of arms

The emblem is as old as our company. Its graphic reconstruction is the result of an in-depth historical research on the Baldarelli's family that in the past centuries lived in Corinaldo. The information we retrieved from some ancient manuscripts, that described it, were used as guidelines for this reconstruction. We made only small changes to better fit the identity of our company.

We blend into a perfect harmony of balanced tradition, experience and technology in order to create a product practically unique of it’s kind, but always remaining faithful to the natural ties; these being the nature of the land, the cultivation of the wines and the atmospheric conditions that are characterised by the various seasons that follow.
 
We take care of our product right from the beginning.  From planting the vines, to following their growth, to the cultivation of the grapes, right up until the wine making. All this is possible, simply, because we are a small company that uses suitable production techniques, at the same time being supported by experts in the field, such as agricultural technicians and wine specialists.  
We blend into a perfect harmony of balanced tradition, experience and technology in order to create a product practically unique of it’s kind, but always remaining faithful to the natural ties; these being the nature of the land, the cultivation of the wines and the atmospheric conditions that are characterised by the various seasons that follow.
 
We take care of our product right from the beginning.  From planting the vines, to following their growth, to the cultivation of the grapes, right up until the wine making. All this is possible, simply, because we are a small company that uses suitable production techniques, at the same time being supported by experts in the field, such as agricultural technicians and wine specialists.  

The winery is in the countryside of Corinaldo (AN) where it is possible to find an ideal environment for vine's development. A gentle hilly landscape accompanies all the phenological processes of the vine, guaranteeing an excellent product every year.

Near Corinaldo there are many natural and artistic beauties such as Mondavio, Senigallia, Jesi, important tourist destinations where you can find the perfect combination of history, art,  food and wine.

Winemaking process

The grapes arrive at the winery twice a day in order to reduce to a minimum the must's oxidation throughout the grape-harvest. The primary task is to press the grapes. Here begins the difference between the whites and the reds. The red grapes are left to ferment from 3-4 days. They are then pressed to separate the must from the peel, and are then transferred to the tank to conclude the fermentation process. Whereas, the white grapes go directly to the press to separate the must from the peel.
 
Once the must is in the tanks it is refrigerated for about one day to allow for the natural decanattion. It is then decanted, so as, to separate from the beginning of the process the must from the varoius impurities. In this way the must ferments free from substances that could alter or minimize the perfumes and tastes of the end wine.
 
When the fermentation starts we concentrate on keeping the temperature at about 20°C to conserve the must's perfume.
The fermentation process can take place for more than 20 days, at the end of which all we have to do is wait that our wines mature in a complete and natural way and when it is necessary to decant the wine in order to eliminate any deposit left from the fermenation.

I processi di vinificazione

Le uve arrivano in azienda due volte al giorno per ridurre al minimo l’ossidazione dei mosti durante la vendemmia. La prima lavorazione è la pigiatura, da qui inizia la differenziazione tra bianca e rossa. Le uve rosse vanno a fermentare per 3-4 giorni, poi vengono pressate per separare i mosti dalle bucce e vanno a concludere la fermentazione in cisterna.

Quelle bianche vanno direttamente in pressatura per separare il osto dalle bucce. I mosti prodotti vengono messi in cisterne e poi refrigerati, restano in questo stadio di attesa per circa una giornata, per permettere la naturale decantazione di essi, vengono travasati in maniera da separare fin da subito le varie impurità presenti, permettendo così che i mosti vadano a fermentare privi di sostanze che potrebbero alterare o ridurre profumi e sapori dei vini a fine lavorazione.

Una volta in fermentazione la nostra attenzione si concentra sulla temperatura, mantenuta circa a 20 gradi per preservare i profumi dei mosti. La fermentazione può prolungarsi anche per più di 20 giorni ma una volta terminata dobbiamo solo aspettare che i nostri vini maturino e si affinino in maniera del tutto naturale. Quando necessario occorre travasarli per eliminare i depositi derivanti dalla fermentazione,

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