By ancient ways
Legend has it that the Osteria del Bastardo rosed along the ancient Flaminia road, favourite destination for good food, good wine and good living lovers. Here the host, son of unknown parents, served people traveling from Rome to Northern Italy with soft and fragrant wines.
Today his legend keeps living and gives the town its name, Bastardo in fact, keeping intact the passion for hospitality and conviviality.
Being Bastard
Our family, Cesarini Sartori, composed by Luciano Cesarini, an electrical engineer on an international level and entrepreneur in the field of electricity; Giuseppe Cesarini, in business with him, and his wife Fiorella Sartori, took the legacy of "Bastardo”. At the end of the 1990s, they decided together to give up their previous careers and return to country life by dedicating themselves to wine production.
Newbies in the sector but very motivated, they begin to study and visit wineries in Italy and abroad to learn the job. Luciano's skills in electrical engineering were invaluable for the design of the winery which is still considered to be one of the most technologically advanced in Europe and which allows efficient and "healthy" winemaking, without resorting on synthetic chemistry.
There is no doubt about the land to buy, the vineyards will take root in Bastardo, the birthplace of Luciano and Giuseppe: a hill with a strong vocation for the production of wine grapes, with clayey soils and lake substrate, and characterized by an uncontaminated landscape, whose sinuous profile is interrupted only by the silhouettes of medieval castles.
The island of fermenters is controlled by a computer that controls the main parameters of each tank and from which it is possible to intervene promptly in the event of an anomaly and set up winemaking operations, such as micro-oxygenation , useful for reduce the astringency of tannins and stabilize the color of the wine.
Each fermenter is equipped with hot and cold bands to change the temperature of the tank in a few seconds: this technology allows the extraction of colors and aromas through the pre-fermentation cryo-maceration , a procedure with contact between the skins and the liquid at low temperature that does not trigger alcoholic fermentation.
The barrel room is equipped with a purified water atomisation system to increase the humidity of the air and keep the wood in the barrels always in optimal conditions, preventing them from absorbing the wine inside.
Innovation in the cellar, dedication, rebellious spirit are the aspects that make us commit to the production of an ever better wine, regardless of the dictates of the disciplinary . With less tannic bitterness and more pleasantness, like a perfect companion on the table, irreverent and bewitching.
Rebel by nature
Ours is a completely redesigned idea of a winery, which puts aside the tweaks of synthetic chemistry, including sulphites, and makes room for intense manual work combined with the efficiency of technology to leave nothing to chance and everything to nature. From pre-fermentative cryo-maceration to micro-oxygenation, from the extraction of saturated air to the isolation of electromagnetic fields, everything works in harmony to create a wine capable of giving the best of itself.
Beautifully Different
Sangiovese, Merlot, Cabernet and Sagrantino are the vines that populate our 30 hectares of productive land: of these, 20 hectares surround the winery, 7 are located in Villa Rode, where we organically grow and produce grape jams and juice, and 3 hectares in Casale di Montefalco
The grapes, grown with harmless treatments both for the surrounding environment and for humans and harvested by hand, selected and cleaned even before reaching the cellar. We select the best bunches, using small boxes to keep the fruit intact, and we carefully take extraneous elements (such as leaves) away.
Once in the cellar, technology takes care of the grapes to avoid any use of synthetic chemicals, especially sulphites.
The environment is equipped with an electromagnetic field isolation system, to guarantee a natural aging to the wine, without interference.
In the fermentation rooms and in the barrel room, a complete recirculation of air is performed every 24 hours to eliminate any bacteria and reduce the amount of CO2 produced in the fermentation phase, preserving the wine and the health of those who work in the winery.
