Supertuscan, Igt Toscana, Franze 2106, Sassotondo winery
In 1990 Carla and Edoardo decided to get rid of their jobs in Rome, to realize their dream of living in the country and making wine. In 1997 their first harvest with just one hectare of land. The winery is located between the towns of Sorano and Pitigliano on the foothills of the Bolsena volcanic basin and the tuff is the main material: the vineyards are planted on the tufa rounded by time hence the name Sassotondo (round stone), symbol of their winery, the houses are made with tuff, the cellar is dug into the tuff.
The company is included in the DOC Bianco di Pitigliano, Sovana and Maremma Toscana.
Now they own 12 hectares of vineyards : 9 red grapes (ciliegiolo, sangiovese, teroldego and merlot) and 3 white (trebbiano, greco, sauvignon). The winery follows the principles of biodynamics agriculture.
Sassotondo has an old underground cellar, completely dug into the tuff that is about 14 meters below ground with natural and ideal conditions of humidity and temperature.
The wines of Sassotondo try to be an expression of this powerful and mysterious territory: the indigenous vines and an environment in some aspects extreme, with the tuff that surfaces everywhere, produce fine and elegant wines, naturally concentrated, savory and spicy.
This wine is produced only in particularly favorable years. It is a wine still in the “definition” phase, but the goal is to combine the tannic structure of the teroldego grape with the elegance and softness of the ciliegiolo. The result of this vintage is already very promising even if the wine needs a longer aging time in the bottle.
Very consistent ruby color. The nose is open: jam of small red fruits, cedar wood and black pepper contribute to form the bouquet.
In the mouth it is very warm and concentrated, soft, with good tannins; very persistent, but not heavy.
No clarification, no filtration, own yeast
Pitigliano, Sovana, Sorano
Ciliegiolo 65%, Teroldego 35%
The harvesting and selection of the grapes are manual, the fermentation takes place without the addition of yeasts, and the maceration lasts 30 days.
The wine ages for 18/30 months in second hand oak barrels, plus 12 months of aging in bottle.
14,5% by vol
Biodynamic and organic agriculture