Chile groove from the Sovana and Pitigliano vineyards. All of them are Guyot-trained with a density that varies between 3,000 and 4,500 plants per hectare. The grapes are harvested and selected manually. Fermentation takes place without the addition of yeasts and lasts, including maceration, between 15 and 20 days. It matures for a few months in steel. Net ruby red color, beautiful vivacity; to the nose it is intense and persistent with notes of mulberry and cherry, plum and a spicy touch of white pepper. The taste is dry, warm tending to soft thanks to the non-invasive tannins and to a sustained and enveloping structure.
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Rosso rubino netto, di bella vivacità.
All'olfatto è intenso e persistente con note di mora di gelso e ciliegia, prugna ed un tocco speziato di pepe nero.
Al gusto è secco, caldo tendente al morbido grazie ai tannini non invadenti e ad una struttura sostenuta e avvolgente.
0,75 L Standard
Le uve sono raccolte e selezionate manualmente.
DOC Maremma Toscana
Alcuni mesi acciaio.
PLANTS FOR HECTARE
La fermentazione avviene senza l'aggiunta di lieviti e dura, compresa la macerazione, tra i 15 e i 20 giorni.
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Name: Sassotondo Start-up year: 1990 Cultivated hectares: 12 Winemaker name: Attilio Pagli Address: Loc. Pian di Conati, 52 - Sovana (GR) Web Site: www.sassotondo.it
We first came here in 1990. My husband, Edoardo Ventimiglia, was a documentary film director in Rome with a small old family studio, his grandfather had been Hitchcocks first cameramen, and I, Carla Benini, born in Trento, was an agronomist, dreaming a job in the open and spending my days on office work, airplanes and hotels. Slowly but unavoidably we lost interest in our city jobs.
There was not much when we started, only one hectare of vineyard, a house in bad shape and a land that had been abandoned for years, but gradually things evolved. In 1997 the first harvest in our restored cellar, our first bottle. Each day we revise our project, and work together with our collaborators and our oenologist and friend Attilio Pagli to make it real. Each day we are glad to have crossed over into this dimension.