Wines

Sangiovese Grosso - Sassoalloro Oro igt

To celebrate the 30° anniversary of Sassoalloro (1991-2021), the iconic wine of the Castello di Montepò, we produced Sassoalloro Oro, fruit of the study that lasted several years between Jacopo and Tancredi Biondi Santi in collaboration with the winemaker Donato Lanati. From Sangiovese Grosso BBS11 grapes, a clone owned by the Biondi Santi family, Sassoalloro Oro comes from vineyards with excellent exposure and from plants over 15 years old. A new wine coming from the oenological tradition of the Biondi Santi Family melted to the research by Donato Lanati.

Technical Specifications
TERROIR	The selected vineyard is located in a portion of Galestro with good slope and has east, south-east exposure. There is no irrigation in the vineyards precisely to favor a deep and well-resistant radical development even in the most droughty vintages.
PLANT PLANTATION	Single spurred cord, as historically for the family Sangiovese Grosso, with a planting system of 2.40 x 0.80 which allows to have just over 6000 plants / ha. We usually leave 4 spurs with about two fruit heads each. The plants of the Vineyard of The “Aia di Clemente” are over 15 years of age and are in an optimal production phase to reflect the highest quality of the bunches.
PRODUCTION PROCESS	Alternating row sowing of all vineyards taking into account their chemical components and following their needs. We then proceeded with the processing of the unerbired rows (ripping and morganature) and with undermining the soild in between the plants to always keep the vineyards free from weeds. The technique of the floor of the herbicide rows has been adopted to nitrogen the soil. With the growth of the vine pylts, the pylts in the rows and the green pruning have been increased, and turning steps have been made to contain the plant crown. Towards the middle of the maturation began manual thinning (cutting of excess bunches) to better balance the load of the bunches of plants and to obtain a better maturation of those left in the plant. When the analysis of the bunches confirmed the perfect phenolic maturation, the manual harvest began.
The Harvest	Winter was on average rainy, 243 mm from November to February, with the presence of little snow and average temperatures of 7.9°C (minimum of -3.8°C and maximum of 20°C). In January the rainfall was almost absent until february, with 160 mm of rain. The climate until April 2° has proven particularly dry. The budding of plants took place on April 1° and particularly low temperatures affected the vegetative development making it slower than normal. The months of April and May were characterized by frequent rain, registering about 281 mm of water and treatments were carried out in good time during the periods between the various disturbances, not showing any development of diseases. June was characterized by the African anticyclone with no precipitation. In the third decade there was a peak of 40°C. July was hot and scorching, with important humidity but on days 27 and 28 it rained 84 mm and the plants resumed their seasonal trend accelerating the closure of the bunches and starting the veraison around August 2. At ¾ of the veraison, manual thinning was carried out to select the best bunches and have a lower charge but more homogeneous on each plant. September was characterized by above-average temperatures and absence of precipitation throughout the harvest period.
Winemaking	The grapes were desteped and crushed before fermentation in steel vats. Reassembly and delestages have been carried out until the must sugars are exhausted. The must was derailed on October 12, cleaned of lees and then carried out malolactic fermentation always in steel vats. In December, at the end of the malolactic fermentation, the wine was refined in barrels of 28.5hl Slavonia oak and 225-liter barriques for 16 months. Then the final mass was assembled and bottling proceeded on May 26, 2021.
Tasting notes	Sangiovese ruby red, rich and bright. The elegant sensations of cherry and violet come out decisive at the first olfactory approach and then leave room for the boisé. The spicy aromas are expressed with elegance, precision and a lot of details; given by the texture of the woods in which it matures. To the taste tannins are silky, dense and fresh, never unbalanced. The unmistakable flavor of BBS11 makes it a harmonious and elegant wine.
Pairings	Sassoalloro Oro finds its natural combination with traditional Tuscan cuisine, especially with roasted game meats and medium-aged cheeses. It is an excellent meditation wine, to be tasted alone or on special occasions. It has an estimated longevity of 30 years.

Jacopo Biondi Santi

In the heart of Maremma, Jacopo Biondi Santi and his children are writing a new chapter in their family’s history of winemaking excellence.

The Castle of Montepò, in the countryside of Scansano, is an authentic and noble Tuscany, where the lands become vineyards of legend.

The estate's 50 hectares of vineyards are exclusively dedicated to three varieties: Cabernet Sauvignon, Merlot and a unique and precious clone: Sangiovese Grosso BBS11, where Jacopo Biondi Santi found the ideal conditions for the grape-terroir interaction to crown his ambitious wine enhancement project.

Creating a great wine means protecting its natural environment and terroir, while also caring for collective well-being.

Toscana

The name of Tuscany is synonymous with its most famous, and probably Italy’s most famous, red wine. Chianti is produced in high volumes and exported worldwide, with a distinctive personality that is difficult to define but that has somehow impressed consumers all over the world. The Sangiovese grape is the key to the region’s success, as the backbone of DOCG wines in Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano and Carmignano. Yet the region’s prestige is today further enhanced by the evolution of the “Super Tuscan”, wines that now rank among some of Italy’s most refined. Failing to slot into any existing DOC or DOCG category, they are now largely classed as Toscana IGT in order to avoid the humble Vino da Tavola category.