Azienda Agricola Biologica Sassotondo
Carla Benini
Edoardo Ventimiglia
Francesca Ventimiglia
Alberto Caron
c.s. pian di conati 52, sorano
IT - 58010 Sorano
grosseto
+390564614218
sassotondo.sassotondo@gmail.com
sassotondo.it
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Certification:
VALORITALIA
Wine-growing region:
Toscana
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.
Retailers:
proposta vini -Italia
Vini Toscani - Svizzera
Vins et Conseil - Svizzera
Fine Wines - Korea
Villa Italia - California
Vintrinsec - Quebec
Dan Barret - Ontario
2023 ISOLINA
toscana bianco
Trebbiano 60 % Sauvignon 30 % Greco 10%
White wine
Mostly made with Trebbiano, blended with Sauvignon Blanc and Greco.
The grapes come from our vineyards in Sovana, grown as Guyot, on highly tufaceous soils.
The 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 in steel tanks with its natural yeasts in our cool underground ancient cellar. Fermentation can last over two months and is followed by another two months on lees. Then the different wines are blended to make our Bianco Isolina.
It is straw yellow with fresh menthol, white flowers and white fruits perfumes; dry, umami, with a good body and long persistence.
2023 sassotondo rosso
ciliegiolo maremma toscana
ciliegiolo 100%
Red wine
Cilegiolo from our vineyards in Sovana and Pitigliano, of different age: the oldest, in Pitigliano, has 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 hectare.
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 for 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.
2022 numero sei
toscana bianco
greco 1/3 sauvignon 1/3 viogner 1/3
White wine
The grapes come from our vineyards in Sovana. The 1995 vine of Sauvignon Blanc is spurred, with 4800 plants per hectare, while the Greco is trained as double Guyot. Recently Viognier has been introduced in the vineyards. Manual harvest and selection of grapes. The different grape varieties undergo a different process: in steel for Sauvignon, with brief cold maceration; in steel, with prolonged permanence on the skins for the Greco. No added yeasts. The wine matures for 12 months in barrique. It is sold after some months of bottle refinement. Bright golden color, rich to the sight, it proposes flowery and fruited fragrances, as well as those of cedar wood. A balsamic touch is also present. Great structure and persistence.
2020 poggio pinzo
CILIEGIOLO MAREMMA TOSCANA
ciliegiolo 100%
Red wine
Poggio Pinzo marries two projects that we have been undergoing for some years: research on the potential of the ciliegiolo grape, with the use of more diverse winemaking techniques and research on the potential of volcanic soils, with the advice of the agronomist Pedro Parra.
The ciliegiolo grapes that make this wine come from a micro-terroir that Pedro spotted within the Vigna Senza Fine vineyard; this terroir takes its name after the debris of the Poggio Pinzo eruption (a small volcano close to the Bolsena lake) that we have found there, therefore the wine name.
We use terracotta 700 to 800 liter vats for winemaking: we put the destemmed grapes in to ferment and when the alcoholic fermentation is over we fill the terracotta vats and let them stay until the next grape harvest. So the ciliegiolo of Poggio Pinzo undergoes a 12 month maceration with skins in terracotta. Then we separate skins from wine, let it stay a while in steel for cleaning and then we bottle it.
Bright ruby red color; you can detect cherries, cassis, myrt, flintstone. The taste is intense and adds to the bouquet sapidity and an unexpected fruit. Tannins are smooth and well blended with the wine freshness.
2022 monte calvo
CILIEGIOLO MAREMMA TOSCANA VIGNA SAN LORENZO
ciliegiolo 100%
Red wine
Monte Calvo is a small volcano belonging to the Volsini Volcanic District and, as Poggio Pinzo, gives its name to one of our ciliegiolo wines that focus on the research on the volcanic terroir.
This ciliegiolo has been selected in a specific and homogeneous polygon within the old San Lorenzo vineyard.
The vinification of Monte Calvo takes place in steel vats with some percent of non-destemmed grapes; it ages in big barrels for 12 months and is then bottled. Stays in bottle for about 6 months before being on the market.
Red ruby with purple notes, quite vibrant. In its bouquet you can detect aromatic herbs, turmeric, iris, a somewhat wild note. It is smooth and elegant, the wood perfectly balanced, with an extra note of white pepper.
The extreme variability of the soils in the San Lorenzo vineyard has led to the design of a new vineyard (side by side with the old the San Lorenzo Vineyard) made of seven different micro terroirs potentially leading to seven different ciliegiolo wines, so to demonstrate the importance of the mineral matrix and its influence in the wine.
2021 SAN LORENZO
CILIEGIOLO MAREMMA TOSCANA VIGNA SAN LORENZO
ciliegiolo 100%
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. It is therefore a Cru, a single vineyard wine.
This wine comes entirely from that vineyard and is the best selection of it’s ciliegiolo grapes. The vines are over 60 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 ciliegliolo.
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 in steel tanks. Fermentation and maceration last from 15 to 20 days.
The wine then matures for 18/24 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.
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