97. Azienda Agricola Biologica Sassotondo

Carla Benini
Edoardo Ventimiglia

c.s. pian di conati 52, sorano
IT - 58010 Sorano grosseto


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Wine-growing region:

Managed as an organic farm since 1991, the farm's 72 hectares are located on the boundaries between the Etruscan townships of Sorano and Pitigliano, Grosseto Province. The area is considered hilly by altitude but actually is better described as a series of "highlands," divided by deep creeks carved into the “tufo” stone by semi-permanent watercourses.
We are at the outskirts of the Bolsena volcanic basin, and the volcanic compressed sandstone, “tufo”, is the leading element:

on ”tufo grow the vineyards,
of “tufo” are our houses made,
in “tufo” are our cellars dug,
of “tufo,” rounded by the weather, in the middle of a field, is the sassotondo, a big round stone.

Ciliegiolo, a local wine grape, has been our leading star since 1990 but we also love to experiment new "recepies" (the basic ingredients/grapes remain the same, and they are all produced on farm) and bring back old techniques in our old underground cellar.

Sassotondo's wines endeavor to communicate the power and mistery of the land they come from: the local varieties of vines combined with an unique environment, with the tufo stone that appears everywhere, make wines that are fine and elegant, naturally concentrated, sapid and spicy.


White wine

Mostly made with Trebbiano, blended with Sauvignon Blanc and Greco. The grapes come from Isolina single vineyard in Sovana, grown as Guyot (Greco and Trebbiano) and spurred cordon (Sauvignon blanc) on highly tufaceous soils. Grapes are hand harvested and selected, and the different varieties are vinified separately. As the grapes are destemmed, the must is macerated with the skins from 12 to 24 hours, then the must is fermented at low temperature with its natural yests in our cool underground ancient cellar. Fermentation can last over two months and is followed by another two months on lees. The different wines are blended to make our Bianco di Pitigliano before bottling. It is straw yellow with fresh menthol, white flowers and white fruits perfumes; dry, umami, with a good body and long persistence.


Red wine

Cilegiolo from our vineyards in Sovana and Pitigliano, of different age: the oldest, in Pitigliano, have been planted in the 60’s while in Sovana our ciliegiolo, that comes from continuous mass selection on the older vines, has been planted between 1995 and 2003. Guyot is the training system and the spacing varies from 3000 to 4.500 plants per hectar. The grapes are picked and selected manually. Fermentation takes place without the addiction of yeasts and it lasts, maceration included, 15 to 20 days. The wine matures from a few months in steel tanks. Its color is ruby red, of nice vivacity; the nose is intense with notes of red fruits, plum, licorice and the typical touch of ground white pepper. The taste is warm and smooth thanks to tannins that are present but not aggressive and to a structure backed up by alcohol and a nice acidity.


Red wine

Poggio Pinzo comes from the marriage of two projects that we are currently carrying on: the research on the potential of the ciliegiolo grape employing different wine making techniques, and the research on the research on the character of volcanic soils, with the consultancy of Pedro Parra. This selection is named after a micro-terroir defined by Pedro Parra in our Vigna Senza Fine and is characterized by the presence of the debris of the eruption of the Poggio Pinzo Volcano, close to the Bolsena lake. Grapes are softly destemmed and ferment in terracotta (clay) vessels (namely Giara) carrying approx. 7 to 800 liters. When the fermentation is over, the Giara are filled up and closed and wine and skins remain until the next harvest, so it macerates for approximately 11 months. The Giara’s content is then pressed, the wine rests a while in steel tanks in the cellar until clean and then we bottle it. Its color is ruby red, of nice vivacity; the nose is intense with notes of sour cherry, cassis, mirth, flint. The taste is earthy and sapid and smooth thanks to tannins that are present but not aggressive and to a structure backed up by alcohol and a nice acidity.


Red wine

The name San Lorenzo comes after the old vineyard’s name that produces its ciliegiolo grapes, located just in front of the old village of Pitigliano, in Tuscany’s Maremma. This wine comes entirely from that vineyard and is the best selection of it’s ciliegiolo grapes. The vines are over 50 years old and they have been under organic farming since 1994. We have now approximately 4800 old vines on 2 hectars, trained as guyot, and we are now replacing the missing plants with young plants that have been produced with our very own San Lorenzo ciliegiolo. A part has been replanted, through mass seletction of the old vines, with a density of 4800 vines per hectar. The rows are oriented SE/NO and the soil is sub acid of volcanic origin. Grape harvest and grapes selection are manual, fermentation takes place without the addiction of yeasts and maceration lasts from 15 to 20 days in steel tanks. The wine then matures for 18/30 months 1000 liters slavonian oak barrels. The wine is bottled and left aging for another 12 months in our cool underground cellars. The color is deep ruby red, suggesting its important body. Its aromas are dominated by cherry associated with black currants, black pepper, cloves. It is very elegant with a long persistence.

Casòn Hirschprunn
Palace 2nd Floor

Table: 97